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

In a large mixing bowl, whisk together all-purpose flour and granulated sugar until well combined.

In another bowl, blend ricotta cheese, egg, vanilla extract, and lemon zest until smooth.

Gradually add the dry ingredient mixture into the wet mixture, stirring gently until a soft dough forms.

Cover the dough and allow it to rest at room temperature for about 30 minutes.

Roll out the dough to ¼ inch thick and cut into 2x3 inch rectangles.

Mix ricotta, mini chocolate chips, and chopped pistachios for the filling. Spoon onto one side of each rectangle and fold over, sealing the edges.

Bake the filled cookies in the preheated oven for 15-18 minutes until golden brown.

Let them cool for 5 minutes before transferring to a wire rack and dusting with powdered sugar.