Italian Pistachio Cookies
These soft Italian Pistachio Cookies are made with just 5 ingredients: pistachios, almond flour, powdered sugar, eggs, and lemon zest. Their vibrant green color and delicate texture make them perfect for any occasion, especially as a unique addition to your holiday cookie tray.
- Prep Time: 10 minutes
- Total Time: 25–32 minutes
- Yield: Approximately 21 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 200g (1⅔ cups) shelled, unroasted, unsalted pistachios
- 175g (1¾ cups) almond flour (super-fine)
- 175g (1¾ cups) powdered sugar, plus extra for coating
- 2 large eggs
- Zest of 1 lemon
- Extra powdered sugar, for coating
Instructions
- Preheat oven to 350°F (175°C).
- Use a spice grinder or food processor to grind the pistachios into a fine flour.
- In a bowl, combine pistachio flour with almond flour. Add powdered sugar, eggs, and lemon zest. Mix until well combined.
- Break dough into pieces slightly larger than a walnut shell. Coat your hands with powdered sugar and roll each piece into a ball, then coat outside with more powdered sugar.
- Place dough balls on an ungreased cookie sheet. Use fingers to leave indents on each ball.
- Bake for about 15 minutes for a soft, marzipan-like texture, or 18–22 minutes for a crunchier cookie.
Notes
- Ensure pistachios are unroasted and unsalted for best flavor.
- Use super-fine almond flour for a smoother texture.
- For a less pronounced lemon flavor, use half the amount of lemon zest.
- These cookies are meant to be soft; adjust baking time for desired crunchiness.
Find it online: https://yumfamilyrecipes.com/italian-pistachio-cookies/
