Italian Pistachio Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
12 cookies
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Calories
141 kcal
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Course
Dessert, Baked Goods
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Cuisine
Italian
Italian Pistachio Cookies
Description
Italian Pistachio Cookies feature a dough made from ground pistachios turned into a fine flour combined with all-purpose flour, powdered sugar, egg, and fresh lemon zest. The ground pistachios lend a characteristic nuttiness and slight chew, while the lemon zest adds a bright, fresh note to the sweet dough.
After forming the dough into oval-shaped balls and rolling them in powdered sugar, the cookies are gently pressed for shape and baked until set. The exterior develops a light sugary coating, offering a delicate sweetness and crispness, contrasting with a soft and tender interior. The cookies cool on the baking sheet before moving them to a rack, ensuring they hold their shape.
These cookies pair well with coffee or tea and bring a refined nutty flavor without intense sweetness. Substitutions such as roasted unsalted pistachios or alternative flours like gluten-free or almond flour are possible while maintaining the essential characteristics. This recipe yields a dozen cookies ideal for sharing or gifting.
Ingredients
- 1 cup pistachio unsalted and shelled
- 1 cup all-purpose flour
- 3/4 cup powdered sugar
- 1 egg large
- 1 lemon zest of
To Coat
- 3 tbsp powdered sugar
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Place the pistachios in a food processor and blend so they turn into powder, or as we call it, pistachio flour.
- Place the pistachio flour in a bowl with the flour and powdered sugar. Whisk to combine.
- Add in the egg and lemon zest. Mix using a spoon or a spatula so a dough forms.
- Shape the dough into 12 oval shaped balls. Place the 3 tablespoons powdered sugar on a plate, roll each cookie dough ball gently in the powdered sugar. Make sure they're coated with the powdered sugar on all sides.
- Place the cookie dough balls on the baking sheet and gently press the sides to make indentations.
- Bake in the oven for 15 minutes. Let the pistachio cookies cool on the baking sheet for 10 minutes then move them to a cooling rack.
Notes
- Use unsalted roasted pistachios for added flavor, ensuring they are not salted.
- All-purpose flour can be substituted with gluten-free or almond flour as desired.
- Roll cookies gently in powdered sugar to evenly coat before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 14mg | 5% |
| Sodium | 6mg | 0% |
| Potassium | 132mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 48IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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