Ingredients
- 1 pound whole-milk ricotta cheese
- 1 cup sugar
- 1/2 teaspoon cardamom seeds, crushed with mortar and pestle
- 1 cup half-and-half
- 1/2 cup sliced blanched almonds
- 2 tablespoons unsalted shelled pistachios (not dyed red), chopped
Directions
- Preheat oven to 375°F. Lightly coat 9-inch square baking pan with cooking spray or oil.
- In large bowl, stir together cheese, sugar, and 1/4 teaspoon cardamom seeds. Spread in baking pan and bake until mixture sets, about 45 to 50 minutes. Cool in pan on rack, then cut into 16 (approximately 2-inch) squares. Place squares in 9- by 13-inch baking dish.
- In large liquid-measuring cup or pitcher, combine half-and-half, almonds, and remaining cardamom seeds. Pour mixture over squares. Sprinkle pistachios over and refrigerate until chilled, 2 to 3 hours. Arrange squares on serving platter.
