4.9 from 81 votes
Italian Pistachio Cookies
These Italian Pistachio Cookies are soft and a little fudgy in the center, with crunchy pistachios on the outside. Super simple to make and they are ready in under 30 minutes. Absolutely delicious cookies, perfect for the holidays! Dairy free and gluten free.
Prep Time
7 mins
Cook Time
7 mins
Total Time
22 mins
Servings: 26 Cookies
Calories: 60 kcal
Course:
Dessert , Baked Goods
Cuisine:
European , Italian
Ingredients
- 8 oz / 226 g + another 1.7 oz / 75 g raw pistachios
- 4.8 oz / 135 g sugar
- 4.8 oz / 135 g blanched sliced almonds
- 2.6 oz / 74-75 g egg whites (about 2 egg whites, but measure out to make sure)
- 1/2 tsp vanilla optional
- Confectioner's sugar to dust on top optional
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.
Cup of Yum
Nutrition Information
Serving
1cookie
Calories
60kcal
(3%)
Carbohydrates
9g
(3%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.001g
Sodium
6mg
(0%)
Potassium
151mg
(4%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
46IU
(1%)
Vitamin C
1mg
(1%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 26Cookies
Amount Per Serving
Calories 60
% 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.