In a large mixing bowl cream the butter and sugar together with an electric mixer until light and fluffy.

Mix in the eggs and ricotta cheese until combined then mix in the extract, amaretto and fresh citrus zest.

Next, mix in the baking powder and salt until combined. Mix in the flour.

Stir in chocolate chips and the pistachios. Cover and refrigerate the dough for at least one hour.

With the oven rack in the middle setting, preheat oven to 400 degrees F.

Line baking sheets with parchment paper. NOTE: you should use a light colored cookie sheet, not dark colored which tends to brown the bottoms too quickly. The parchment paper helps with browning evenly on this delicate cookie.

Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of cookie dough for each cookie leaving about 2 inches between each cookie.

Place the cookies in the oven and immediately turn the heat down to 350F. Bake cookies about 10-12 minutes or until golden brown around the edges and bottom. The cookies will firm as they cool.

Once the cookies have cooled, melt bittersweet chocolate over a double boiler on the stove or on a low heat setting in the microwave, stirring in 20 sec intervals until melted and smooth. *TIP: I heat about an inch of water in a small saucepan, place a stainless steel bowl on top with the chocolate and voila - you have a fancy double boiler. I like this method better than the microwave as the chocolate stays evenly melted longer.

Using a small whisk or fork dipped in the melted chocolate, drizzle the chocolate over the cookies. Be artistic! Throw that chocolate around and have fun! Top with sprinkles, if desired. Green and Red sprinkles would be perfect for the holidays.

Let cookies sit until chocolate is set.