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

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Instructions

1. Preheat oven to 375°F. Lightly coat 9-inch square baking pan with cooking spray or oil.
2. 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.
3. 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.