Soft and buttery almond ricotta blondie squares topped with crunchy pistachios.

Scale

1/2 cup unsalted butter, melted

3/4 cup granulated sugar

1/2 cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

3/4 cup whole milk ricotta cheese

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped pistachios

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1. Preheat oven to 350°F and line 8×8 pan.

2. Whisk melted butter and sugars.

3. Add eggs, vanilla, almond extract, and ricotta.

4. Stir in flour, baking powder, and salt.

5. Fold in pistachios.

6. Spread into pan and bake 25–30 minutes.

Use whole milk ricotta for best texture.

Do not overbake.

Cool fully before slicing.