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Ricotta Pistachio Honey Bites Recipe
Ben Carraoli

Ricotta Pistachio Honey Bites Recipe

I have to share this recipe because it instantly became one of my absolute favorites. After a week of making savory dishes, including a fantastic Chicken Pot Pie Casserole Recipe, I wanted something sweet but simple.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 7
Course: Dessert
Calories: 60
Ingredients Method

Ingredients
  

  • 15 ounces whole milk ricotta cheese - Be sure to drain it well; this is key for a creamy not watery, texture.
  • 1 large egg - This acts as a binder helping the bites hold their shape while baking.
  • 1/4 cup granulated sugar - Just enough to add a gentle sweetness to the ricotta base.
  • 1 teaspoon vanilla extract - A classic flavor that enhances the other ingredients beautifully.
  • 1/4 teaspoon almond extract - This is optional but it adds a wonderful, subtle nutty depth.
  • Pinch of salt - A small amount to balance the sweetness and bring out all the flavors.
  • 1 cup shelled pistachios - Finely chopped for the perfect crunchy coating. Use unsalted if you can find them.
  • 2 tablespoons all-purpose flour - This helps the pistachio coating stick to the ricotta balls.
  • 1 tablespoon granulated sugar - Mixed with the pistachios it adds a touch more sweetness and helps with toasting.
  • 1/4 cup honey - A good quality honey for drizzling provides the perfect finishing touch.
  • 1 tablespoon water - Used to slightly thin the honey for an easy even drizzle.

Method
 

  1. First, drain the ricotta in a fine-mesh sieve for at least 30 minutes to remove excess water. Then, combine the drained ricotta, egg, sugar, vanilla, almond extract, and salt in a bowl. Whisk until smooth, then cover and chill for 30 minutes.
  2. While the ricotta chills, prepare your coating. Finely chop the shelled pistachios. In a shallow dish, mix the chopped nuts with the all-purpose flour and the remaining tablespoon of sugar. This mixture will give the bites their signature crunch.
  3. Line a baking sheet with parchment paper. Take the chilled ricotta mixture from the fridge and use a small scoop to portion out 1-inch balls. Gently roll each ball in the pistachio mixture until it's completely coated, pressing lightly.
  4. Arrange the coated bites on your prepared baking sheet, leaving some space between them. Bake in a preheated oven at 350°F (175°C) for about 12-15 minutes. They should be lightly golden, and the pistachios should look toasted.
  5. Let the bites cool on the baking sheet for a few minutes before moving them to a wire rack. While they cool, gently heat the honey and water in a small saucepan. Drizzle the warm honey over the cooled bites before serving.