--> Makes about 10 cookies

Ingredients

• 1 tsp flax seeds
• 40 g pistachios
• 80 g wheat flour (T65)
• 65 g light cane sugar
• 80 g ricotta (or plant-based alternative)
• 1 tsp organic lemon zest
• 1 tsp baking powder
• A pinch of vanilla powder
• 1 pinch of salt
• 1 tbsp water (optional, depending on dough texture)

Instructions

Grind the flax seeds into a fine powder using a blender or grinder. Add the pistachios and blend again until slightly coarse.

In a bowl, mix the flour, ground pistachio and flax mixture, lemon zest, baking powder, and salt.

In another bowl, whisk the ricotta with the sugar until smooth and creamy. Add the vanilla.

Gradually incorporate the dry ingredients into the ricotta mixture. Mix first with a fork, then by hand until a soft dough forms. Add a little water only if needed.

Cover the dough and refrigerate for 1 hour.

Preheat the oven to 180°C (350°F).

Form small dough balls (about 1 tablespoon each) and place them on a baking tray lined with parchment paper.

Bake for 14–16 minutes until lightly golden.

Let cool for 5 minutes on the tray, then transfer to a wire rack.