Begin by draining the ricotta cheese to achieve the perfect texture. Place the ricotta in a fine-mesh sieve lined with cheesecloth and let it sit in the refrigerator for 30 to 60 minutes.

In a large mixing bowl, combine the drained ricotta, one egg, granulated sugar, vanilla extract, and a pinch of salt. If you're using almond extract, add it now. Whisk everything until just smooth.

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

While the mixture chills, finely chop your pistachios into small pieces for a pleasing crunch.

In a shallow dish, mix the chopped pistachios with flour and a sprinkle of sugar to create the coating.

Remove the ricotta mixture from the refrigerator and portion out into 1-inch balls. Roll each in the pistachio mixture to coat.

Preheat your oven to 350°F (175°C) and prepare a parchment-lined baking sheet. Place the coated bites on the sheet and bake for 12 to 15 minutes.

Allow the bites to cool briefly on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

In a small saucepan, combine honey and a splash of water. Heat gently over low, stirring until thinned. Let cool slightly for drizzling.

Drizzle the honey over the top of each bite and optionally sprinkle with extra chopped pistachios or edible flowers.