Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking powder, and salt until evenly combined.
- In a large bowl with a mixer, beat the softened butter and granulated sugar together for about 2 minutes until the mixture is light and fluffy.
- Beat in the egg, vanilla extract, and almond extract until fully combined and the mixture looks smooth.
- Add the flour mixture in two additions, mixing on low speed after each addition and adding the milk between additions to keep the dough moist. Mix only until no streaks of flour remain.
- Fold in the finely chopped pistachios or almonds with a rubber spatula until evenly distributed.
- Drop heaping teaspoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are light golden brown but the centers still look slightly underdone.
- Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely before filling.
- While the cookies cool, combine the drained ricotta, powdered sugar, vanilla, cinnamon, and salt in a bowl and mix until smooth and creamy.
- Gently fold in the mini chocolate chips and chopped pistachios until evenly distributed.
- Transfer the filling to a piping bag fitted with a small round tip and pipe a generous dollop onto the flat side of each cooled cookie.
Notes
Drain ricotta cheese over a fine-mesh strainer for at least 15 minutes before mixing the filling to avoid watery filling. Chill dough for 30 minutes if too soft. Store unfilled cookies in an airtight container at room temperature for up to 5 days. Fill cookies shortly before serving for best texture.