Name: Pistachio Honey Bites Recipe
Prep time: 15 min
Cook time: PT-490150H22M10S
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 15 ounces (about 425g) whole milk ricotta cheese, drained well; 1 large egg; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract (optional); Pinch of salt; 1 cup shelled pistachios, finely chopped (unsalted or lightly salted); 2 tablespoons all-purpose flour; 1 tablespoon granulated sugar; 1/4 cup honey (good quality); 1 tablespoon water; Extra chopped pistachios; Edible flowers; A sprinkle of sea salt

Jump to Recipe

Introduction

Pistachio Honey Bites are delicate, creamy ricotta treats coated in crunchy pistachios and finished with a sweet honey drizzle. These elegant bites are perfect for a light dessert or a sophisticated snack.

A white plate holds eight golden-brown, small round balls with a shiny, crispy texture. Each ball is sprinkled with coarse white sugar crystals and topped with chopped green pistachios, adding a crunchy contrast. One ball is bitten into, showing a soft, creamy white filling inside. A light amber syrup is drizzled on the plate around the balls, creating a glossy pool that reflects light. The background is a white marbled texture, and the photo focuses closely to show the detailed textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 ounces (about 425g) whole milk ricotta cheese, drained well
1 large egg
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
Pinch of salt
1 cup shelled pistachios, finely chopped (unsalted or lightly salted)
2 tablespoons all-purpose flour
1 tablespoon granulated sugar
1/4 cup honey (good quality)
1 tablespoon water
Extra chopped pistachios (for garnish)
Edible flowers (optional, for garnish)
A sprinkle of sea salt (optional, for garnish)

Instructions

Step 1: Place the ricotta in a fine-mesh sieve lined with cheesecloth or paper towel. Drain in the refrigerator for at least 30 minutes, pressing gently to remove excess moisture.
Step 2: In a medium bowl, whisk together the drained ricotta, egg, sugar, vanilla extract, almond extract (if using), and salt until smooth. Be careful not to overmix.
Step 3: Cover the mixture and refrigerate for at least 30 minutes or up to overnight to firm up.
Step 4: Finely chop the pistachios and combine them in a shallow dish with the flour and 1 tablespoon sugar. Mix well.
Step 5: Line a baking sheet with parchment paper.
Step 6: Remove the ricotta mixture from the fridge. Use a small scoop or spoon to form about 1-inch balls.
Step 7: Gently roll each scoop between your palms into a smooth ball, dampening your hands if needed.
Step 8: Roll each ball in the pistachio mixture, pressing lightly to coat fully.
Step 9: Place the coated bites on the lined baking sheet, spacing them evenly.
Step 10: Preheat the oven to 350°F (175°C).
Step 11: Bake the bites for 12–15 minutes until lightly golden and pistachios are toasted. Watch carefully to avoid burning.
Step 12: Allow the bites to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Step 13: In a small saucepan, combine honey and water. Heat gently over low heat, stirring constantly until thinned, about 1–2 minutes. Do not boil.
Step 14: Remove from heat and let the honey drizzle cool slightly.
Step 15: Drizzle the cooled ricotta bites generously with the honey.
Step 16: Garnish with extra chopped pistachios, edible flowers, or a sprinkle of sea salt if desired.
Step 17: Serve immediately or store as directed below.

Tips & Variations

For a nut-free version, coat the bites in crushed toasted oats or coconut flakes instead of pistachios.
Ensure the ricotta is well drained to avoid overly wet bites and help them hold their shape better during baking.
Adding a touch of lemon zest to the ricotta mixture can brighten the flavor.
If you prefer a more intense honey flavor, drizzle extra honey just before serving.

Storage

Store the pistachio honey bites in an airtight container in the refrigerator for up to 3 days. They’re best served at room temperature or slightly chilled. Reheat gently in a low oven if you prefer them warm, but avoid overheating to preserve their delicate texture.

How to Serve

A close-up view of round golden brown fried balls on a white plate, each topped with crushed green pistachios and small white sugar crystals. One ball is bitten into the front, showing a creamy white filling inside with a soft, slightly crumbly outer layer. The balls sit on a light brown syrup that is drizzled around them, adding a shiny texture to the scene. The background has a white marbled texture, enhancing the warm colors of the dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

Whole milk ricotta is recommended for the creamiest texture, but you can substitute part-skim ricotta. The bites may be slightly less rich but will still be delicious.

Can I make these bites ahead of time?

Yes, you can prepare and shape the bites a day in advance and keep them covered in the refrigerator. Bake just before serving to keep them fresh and maintain their texture.