Traditional Italian Pistachio Cookies Recipe

Introduction

Discover the delightful charm of traditional Italian pistachio cookies. These tender treats combine the rich flavors of pistachios and almonds with a hint of lemon zest, perfect for a sweet snack or a festive occasion.

Ingredients

• 200 g (1 ⅔ cup) shelled, unroasted, unsalted pistachios
• 175 g (1 ¾ cup) almond flour
• 175 g (1 ¾ cup) powdered sugar, plus extra for coating
• 2 eggs
• Zest of one lemon

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit.
2. Step 2: Grind the pistachios into a fine flour using a spice grinder or food processor.
3. Step 3: In a bowl, combine the pistachio flour with the almond flour. Add powdered sugar, eggs, and lemon zest, then mix until well combined.
4. Step 4: Break the cookie dough into pieces slightly larger than a walnut shell. Coat your hands in powdered sugar and roll each dough piece until covered in powdered sugar.
5. Step 5: Place the coated dough pieces on an ungreased cookie sheet and press your fingers gently into each to create indentations.
6. Step 6: Bake for about 15 minutes for a soft, marzipan-like cookie. For a crunchier texture, bake 18 to 22 minutes. Allow to cool before serving.

Tips & Variations

• For a more intense lemon flavor, add a teaspoon of lemon juice to the dough.
• Use finely ground pistachio flour to ensure a smooth cookie texture.
• Try rolling the cookies in finely chopped pistachios before baking for extra crunch.

Storage

Store pistachio cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to 3 months. To reheat, warm gently in a low oven to retain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pistachios instead of unroasted?

Unroasted pistachios are preferred for a delicate flavor, but you can use roasted ones if unsalted. The flavor will be richer, and the texture slightly different.

How do I know when the cookies are done baking?

The cookies should still feel soft to the touch after baking 15 minutes if you want a tender texture. For a crunchier cookie, bake until edges turn golden, about 18 to 22 minutes.

Traditional Italian Pistachio Cookies Recipe

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4.5 from 59 reviews

These Traditional Italian Pistachio Cookies are delicate, flavorful treats made with finely ground pistachios and almond flour, sweetened with powdered sugar, and brightened with a hint of lemon zest. Soft and melt-in-your-mouth with a lightly crisp exterior, they are perfect for any coffee or tea time.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 15 to 22 minutes
• Total Time: 35 to 42 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 200 g (1 ⅔ cup) shelled, unroasted, unsalted pistachios
• 175 g (1 ¾ cup) almond flour
• 175 g (1 ¾ cup) powdered sugar (plus extra for coating the outside of the cookies)

Wet Ingredients

• 2 eggs
• Zest of one lemon

For Coating

• Extra powdered sugar

Instructions

1. Preheat Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the perfect baking temperature as you prepare the dough.
2. Grind Pistachios: Use a spice grinder or food processor to grind the shelled pistachios into a fine flour. This will create a smooth texture for the cookie dough.
3. Mix Dry Ingredients: In a medium bowl, combine the finely ground pistachio flour with the almond flour and powdered sugar, stirring well to blend evenly.
4. Add Wet Ingredients: Crack in the eggs and add the zest of one lemon. Mix thoroughly until all ingredients form a cohesive dough.
5. Shape and Coat: Break off pieces of dough roughly the size of a walnut shell. Coat your hands in powdered sugar and roll each piece in your hands until fully covered in powdered sugar to create a light outer crust.
6. Prepare for Baking: Arrange the coated dough balls on an ungreased baking sheet. Press gently with your fingers to indent the tops of the cookies slightly.
7. Bake: Place the tray in the preheated oven and bake for about 15 minutes for a soft, marzipan-like texture. For a crunchier cookie, bake for 18 to 22 minutes, watching carefully to avoid burning.

Notes

• Use unsalted and unroasted pistachios to maintain the authentic flavor of the cookies.
• If you don’t have a spice grinder, a high-powered food processor works well to make pistachio flour.
• For a more intense lemon flavor, add a teaspoon of freshly squeezed lemon juice along with the zest.
• Do not grease the baking sheet; the cookies release easily and a non-greased surface helps achieve the right texture.
• Store baked cookies in an airtight container at room temperature; they keep well for up to one week.
• Adjust baking time based on your desired texture, softer to crunchier.

Keywords: Italian pistachio cookies, pistachio flour cookies, gluten free cookies, almond flour cookies, lemon zest cookies, traditional Italian dessert