These delicate and flavorful Italian pistachio cookies are perfect for any occasion. With a soft, chewy texture and a rich pistachio flavor, they’re a delightful treat that’s sure to impress.
Ingredients
1 cup shelled pistachios
1 cup powdered sugar
½ cup all-purpose flour
¼ teaspoon salt
1 large egg white
1 teaspoon vanilla extract
Zest of 1 lemon
¼ teaspoon almond extract
¼ cup chopped pistachios (for topping)
Extra powdered sugar (for dusting)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a food processor, pulse the shelled pistachios until finely ground but not powdered.
In a large bowl, mix the ground pistachios, powdered sugar, flour, and salt until well combined.
In a separate bowl, whisk the egg white until it reaches stiff peaks.
Add the vanilla extract, lemon zest, and almond extract to the egg white and gently fold in the pistachio mixture until just combined.
Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet, about 2 inches apart.
Gently press the tops of each dough ball with your fingers to flatten slightly, and sprinkle with chopped pistachios.
Bake for 10-12 minutes, or until the edges of the cookies are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Dust with extra powdered sugar before serving, if desired.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Servings: 16 cookies
Storage/Reheating
These cookies can be stored in an airtight container at room temperature for up to a week. If I have leftovers, I love to store them in the fridge to keep them extra fresh. They can also be frozen for up to 2 months. To reheat, I simply allow them to come to room temperature, or I warm them up for a few minutes in the oven.
FAQs
Can I use unsalted pistachios for this recipe?
Yes, unsalted pistachios work just fine for these cookies! If I use unsalted pistachios, I usually add a tiny pinch more salt to balance the flavors.
Can I make these cookies gluten-free?
Yes! The recipe can easily be made gluten-free by swapping out the all-purpose flour for a gluten-free flour blend. Just make sure the blend has xanthan gum or another binder to help the dough hold together.
How can I make the cookies more or less sweet?
If I prefer a less sweet cookie, I simply reduce the powdered sugar by about 2 tablespoons. On the other hand, if I’m craving something sweeter, I can add a little extra powdered sugar to the dough or dust more sugar on top after baking.
Can I use whole pistachios instead of ground pistachios?
You can, but I recommend grinding the pistachios for a finer texture that blends into the dough. Whole pistachios might create a slightly chunkier cookie.
How do I know when the cookies are done baking?
I keep an eye on the edges, which should be lightly golden. The cookies should still be soft in the center but firm up as they cool. I don’t overbake them, as they can dry out quickly.
Conclusion
These Italian pistachio cookies are a perfect combination of delicate and decadent. Their chewy texture and rich flavor make them a delightful treat, and they’re quick and easy to make. Whether I’m preparing them for a special occasion or just enjoying them at home, these cookies always deliver a burst of delicious pistachio flavor. I’m sure you’ll love them as much as I do!
Recipe:
Italian Pistachio Cookies
- Total Time: 22 minutes
- Yield: 16 cookies
- Diet: Vegetarian
Description
These delicate and flavorful Italian pistachio cookies have a soft, chewy texture and a rich pistachio flavor, with a slight hint of almond extract and lemon zest. Perfect for any occasion.
Ingredients
1 cup shelled pistachios
1 cup powdered sugar
½ cup all-purpose flour
¼ teaspoon salt
1 large egg white
1 teaspoon vanilla extract
Zest of 1 lemon
¼ teaspoon almond extract
¼ cup chopped pistachios (for topping)
Extra powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a food processor, pulse the shelled pistachios until finely ground but not powdered.
- In a large bowl, mix the ground pistachios, powdered sugar, flour, and salt until well combined.
- In a separate bowl, whisk the egg white until it reaches stiff peaks.
- Add the vanilla extract, lemon zest, and almond extract to the egg white and gently fold in the pistachio mixture until just combined.
- Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet, about 2 inches apart.
- Gently press the tops of each dough ball with your fingers to flatten slightly, and sprinkle with chopped pistachios.
- Bake for 10-12 minutes, or until the edges of the cookies are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Dust with extra powdered sugar before serving, if desired.
Notes
If using unsalted pistachios, add a tiny pinch of salt to balance the flavors.
For gluten-free cookies, substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum or another binder.
If you prefer a less sweet cookie, reduce the powdered sugar by 2 tablespoons. Add extra powdered sugar to taste if you want them sweeter.
Grinding the pistachios will give a finer texture to the cookies, but whole pistachios can be used if preferred.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
