Italian Pistachio Cookies
User Reviews
4.9
-
Prep Time
7 mins
-
Cook Time
15 mins
-
Total Time
22 mins
-
Servings
26 Cookies
-
Calories
60 kcal
-
Course
Dessert, Baked Goods
Italian Pistachio Cookies
Description
These Italian Pistachio Cookies start with blending raw pistachios, blanched sliced almonds, and sugar in a food processor until finely ground without large chunks. Egg whites and optional vanilla are mixed in to bind the ingredients into a slightly sticky dough. Some pistachios are saved chopped coarsely to roll the formed dough balls in, creating a textured outer layer. The dough is portioned into small round cookies roughly an inch in diameter and gently flattened for baking. This method produces a chewy, moist cookie with a pronounced pistachio and almond flavor and a subtle sweetness.
The baking temperature of 325°F helps maintain tenderness and prevents drying. Optional dusting with confectioners sugar adds a delicate finish. The combination of nuts provides both richness and a balance of flavors, while the egg whites keep the cookies light and airy rather than dense.
This cookie can be served alongside coffee or tea as a nutty, satisfying treat. They may also accompany festive gatherings given their distinctive flavor and elegant greenish tone from pistachios.
Ingredients
- 8 oz raw pistachios total approx. 301 g (226 g + 75 g
- 4.8 oz sugar 135 g
- 4.8 oz blanched sliced almonds 135 g
- 2.6 oz egg about 2 egg whites, but measure out to make sure, 74-75 g whites
- 1/2 tsp vanilla optional
- confectioners sugar optional, to dust on top
Instructions
- Preheat oven to 165°C / 325°F. Line a baking tray with parchment paper.
- In a food processor, combine the first measure of pistachios, almonds and the sugar. Process until the nuts are ground (with no large chunks left). Transfer the ground nuts and sugar into a clean dry bowl.
- Mix in the measured egg whites (and vanilla if using, this is optional) with the ground nuts and sugar, and mix with a wooden spoon until you get a slightly sticky ball of dough. You will need to mix well to make sure the dough comes together. If needed, add extra egg whites (1 tsp at a time).
- Chop the extra 75 g of pistachios into smaller, coarse pieces and set aside.
- Round cookies - Using a cookie scoop or wet hands, portion out the cookie dough to make round cookies (with a diameter of about 1 inch), and roll each one in the coarsely chopped pistachio nuts. Place these cookies on a prepared cookie baking tray and flatten them slightly.
- Crescent cookies - Using a cookie scoop or wet hands, portion out the cookie dough (with a diameter of 1.5 inches) to make the crescent cookies. Roll this dough ball into slender cylindrical shape, and then shape it again into a crescent. Dip the top of the cookie in the coarsely chopped pistachio nuts. Place these cookies on a prepared cookie baking tray, nut side up.
- Bake them in the preheated oven for about 10 - 12 minutes, until they just start to turn brown at the edges.
- Remove from the oven and let them cool down completely. The cookies will be soft when warm, so they must be cooled down before being moved. Dust them with some icing sugar / confectioner's sugar (optional).
- This recipe makes 23 - 26 cookies, and you can keep them in an airtight container for a few days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26Cookies
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 60kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.001g | 0% |
| Sodium | 6mg | 0% |
| Potassium | 151mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 46IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
