Description
These Ricotta and Pistachio Bites are a delightful treat, perfect for any occasion.
Ingredients
Scale
- 1 cup whole milk ricotta cheese
- 2 tablespoons honey
- 1 piece large egg white (room temperature)
- 1 teaspoon vanilla extract
- 1 pinch sea salt
- 0 cup pistachios (chopped, lightly toasted)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together ricotta, honey, egg white, vanilla extract, and sea salt until silky smooth.
- Drop heaping spoonfuls of the mixture onto the prepared sheet, spacing them about 1 inch apart, and gently flatten each with wet fingertips.
- Sprinkle the chopped pistachios evenly over the tops and bake for 12–15 minutes, rotating the tray halfway through, until edges are golden brown.
- Allow the bites to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For the best texture, make sure the egg white is at room temperature before using.
- These bites can be stored in an airtight container for a few days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg