Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour and sugar until evenly combined.
- In another bowl, mix ricotta cheese, egg, vanilla extract, and lemon zest until smooth.
- Gradually stir dry ingredients into the wet mixture until a soft dough forms. Cover and rest for 30 minutes.
- Roll dough to 1/4-inch thickness on a floured surface. Cut into 2×3-inch rectangles.
- Combine ricotta, chocolate chips, and pistachios. Spoon filling onto rectangles, fold, and pinch edges securely.
- Bake for 15–18 minutes until lightly golden. Cool briefly, then transfer to a wire rack.
- Dust with powdered sugar before serving.
Notes
Sifting the flour helps create a lighter texture. Be sure to blend the ricotta until smooth to avoid graininess. Avoid overfilling to prevent cookies from opening while baking. Flavors improve after resting for a few hours.