Drain the ricotta cheese for at least 30 minutes in a fine-mesh sieve lined with cheesecloth.

In a large mixing bowl, combine the drained ricotta, large egg, granulated sugar, vanilla extract, almond extract (if using), and a pinch of salt. Whisk until smooth.

Cover the mixture with plastic wrap and chill in the refrigerator for at least 30 minutes.

Finely chop the shelled pistachios using a sharp knife or food processor.

In a shallow dish, combine the chopped pistachios, all-purpose flour, and some extra sugar.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop and shape the ricotta mixture into small balls, about 1 inch in diameter.

Roll each ricotta ball in the pistachio mixture until thoroughly coated.

Place the coated bites on the prepared baking sheet and bake for 12-15 minutes until lightly golden brown.

Cool the bites on the baking sheet for a few minutes, then transfer to a wire rack.

Combine honey and a splash of water in a small saucepan over low heat until thin.

Once cooled, drizzle the honey over the bites and garnish with chopped pistachios, sea salt, or edible flowers.

Serve immediately or store in an airtight container for up to 3 days.