Easy Italian Pistachio Cookies
User Reviews
5
Easy Italian Pistachio Cookies
Description
The dough is prepared by mixing flour, sugar, baking powder, salt, and chopped pistachios with butter and egg, forming a soft but workable dough. After chilling to firm up, the dough is shaped into balls, lightly flattened, and sprinkled with chopped pistachios for added texture and visual appeal.
Baked at 350°F for 10 to 12 minutes, the cookies develop golden edges while maintaining a soft interior with a slightly crisp bottom. The pistachios provide a distinct nutty flavor and a textural contrast. The recipe emphasizes the use of higher protein flour to prevent spreading and careful chopping of pistachios for consistent texture.
Stored in airtight containers separated by parchment, these cookies keep fresh for several days at room temperature or longer refrigerated. They freeze well either baked or as dough, allowing for convenient make-ahead options. Bringing frozen cookies to room temperature before serving helps restore their ideal texture.
Ingredients
- 1 cup all-purpose flour 140 grams total, 2 tablespoons
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ¾ cup pistachio finely chopped, divided
- 1 pinch salt
- ⅓ cup butter 100 grams total, softened and cubed, 2 tablespoons
- 1 large egg
Instructions
- For this recipe you can use either a food processor, stand mixer or by hand. In the bowl whisk together the flour, sugar, baking powder, chopped pistachios (remove 1 tablespoon to sprinkle on the unbaked cookies set aside) and the salt, then add the butter and egg, pulse, beat with the flat beater or mix with a fork until combined.
- On a lightly floured flat surface, form the dough into a ball, the dough should be soft but not sticky. Wrap it in plastic and refrigerate for 1 hour.
- Remove the dough from the fridge and roll the dough into small golfball size balls, approximately 21, place the cookies on a parchment paper lined cookie sheet, lightly flatten (but not too much) each ball with the tongs of a fork and sprinkle with the remaining chopped pistachios.
- Pre-heat oven to 350F (180C).
- While the oven is pre-heating chill the cookies for about 15-20 minutes, then bake for approximately 10-12 minutes or until golden around the edges (the bottom of the cookies should be lightly browned), let the cookies cool on the cookie sheet for approximately 15 minutes, then move to a wire rack to cool completely. Enjoy!
Notes
- Use higher protein flour (around 11-12.5%) to avoid cookies spreading too much.
- Chop pistachios finely but avoid grinding them into powder for better texture.
- If dough is too wet, add flour one tablespoon at a time; if too dry, add butter gradually to achieve proper texture.
- Store cookies in an airtight container in a single layer separated with parchment for 2-3 days at room temperature or 5-6 days refrigerated.
- Cookies can be frozen baked or unbaked for up to 3 months; thaw dough in refrigerator and bring to room temperature before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 21cookies
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Calories | 94kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 9mg | 3% |
| Sodium | 40mg | 2% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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