Traditional Italian Pistachio Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
21 cookies
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Calories
139 kcal
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Course
Dessert, Baked Goods
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Cuisine
Italian
Traditional Italian Pistachio Cookies
Description
These Traditional Italian Pistachio Cookies begin by grinding shelled, unsalted pistachios into a fine flour, which is combined with almond flour and powdered sugar. Eggs and fresh lemon zest are mixed in to form a soft dough. The dough is portioned into small balls and coated thoroughly in powdered sugar before baking. This coating creates a tender exterior while baking at 350°F for about 15 minutes results in a moist, marzipan-like center.
The final cookies are soft and slightly chewy, with a nutty pistachio flavor complemented by the subtle citrus of lemon zest. Baking longer produces a crisper cookie for those who prefer texture contrast. The use of almond flour adds richness and binds the dough gently without gluten.
These cookies make a great accompaniment to coffee or tea and can be served as a light dessert or snack. The unique pistachio component distinguishes them from standard almond cookies.
Key tips include using unsalted, unroasted pistachios to control flavor and grinding the nuts finely to avoid hard bits. Adjusting lemon zest quantity modifies the citrus intensity. A fine almond flour ensures the correct soft texture. These details keep the cookies tender yet structured.
Ingredients
- 200 g pistachio nut shelled means no shells on the pistachios!, 1 ⅔ cups, shelled, unroasted, unsalted
- 175 g almond flour 1 ¾ cups
- 175 g powdered sugar plus extra for coating the outside of the cookies, 1 ¾ cups
- 2 egg
- lemon zest of one
- powdered sugar for coating, extra
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Use a spice grinder or food processor to grind the pistachios into a fine flour.
- In a bowl, combine the pistachio flour with the almond flour. Add sugar, eggs, and lemon zest. Mix to combine.
- Break cookie dough into pieces a little bigger than a walnut shell. Coat hands in powdered sugar and rub on the outside of the cookie dough ball until the dough is covered in powdered sugar.
- Place on an ungreased cookie sheet, leaving indents with your fingers on the dough.
- Bake for about 15 minutes. The dough should still be soft, like marzipan. Bake for 18-22 minutes for a crunchier cookie.
Notes
- Use shelled, unsalted, unroasted pistachios for optimal flavor and texture.
- Grind pistachios into a very fine flour using a food processor; sieve out any hard pieces to avoid tough bits.
- Use superfine almond flour to ensure the cookies remain soft and tender.
- Adjust lemon zest amount to control the citrus flavor intensity.
- Bake about 15 minutes for soft, marzipan-like texture; extend to 20-22 minutes for crunchier cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 21cookies
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 139kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 7mg | 0% |
| Potassium | 102mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 47IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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