• Preheat oven to 350°
• In a food processor, grind pistachios to small and chopped, but not a powder.
• In a stand mixer, beat sugar and butter till well combined. The color should be a light and pale.
• On a slow speed, mix in vanillina, ricotta, pistachios, and egg.
• In a separate bowl, mix the dry ingredients - flour, panedeangeli, and if using salt.
• The dough will start to form and once all is combined, swipe sides, mix once more, and then start to form cookies.
• Using a tablespoon, measure out a piece of dough and then roll it into a ball and place on a parchement lined baking sheet.

  **The smaller the cookies, the more cookies youll get, but if you want to speed up make them larger.

  **If you run your hands under warm water before rolling, the balls will be smoother, you would have to do it every so often because the dough is sticky!
• Bake in preheated oven for 15-17 min (timing depends on your oven, mine took about 17 minutes the goal is for the bottom to be golden brown but the tops to be soft.)

Topping

• Add about a handful of pistachios into a ziplock bag.
• Then with a rolling pin, or anything smash worthy, and take out all your anger and crush the pistachios. I like a few chunks, and using some of the finely ground ones.
• In a small bowl, add confectionary sugar - there are no measurements here because it is judgement based. Then, add milk a tablespoon or two at a time till the consistency you like is reached
• If you like a thicker coating, use less milk, but remember it will be sweeter.

  Then sprinkle some of the crushed pistachios on the top.