Start by placing the whole milk ricotta cheese in a sieve lined with cheesecloth. Refrigerate for 30 minutes to 1 hour to remove excess moisture.

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

Cover the ricotta mixture with plastic wrap and refrigerate for at least 30 minutes.

Finely chop the shelled pistachios. In a shallow dish, combine the chopped pistachios with all-purpose flour and a sprinkle of sugar.

Once chilled, scoop out portions of the ricotta mixture and shape them into 1-inch balls.

Roll the ricotta balls in the pistachio mixture until fully coated.

Preheat your oven to 350°F (175°C). Arrange the coated bites on a parchment-lined baking 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.

Combine honey with a splash of water in a small saucepan over low heat. Stir until fully combined and slightly thinned.

Drizzle the honey mixture over the bites and garnish with extra chopped pistachios and edible flowers.