Traditional Italian Pistachio Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add Wet Ingredients: Crack in the eggs and add the zest of one lemon. Mix thoroughly until all ingredients form a cohesive dough.
- 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.
- 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.
- 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
