Pistachio Cookies

Name: Pistachio Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 20
Ingredients: Pistachio flour 1 ¼ cup; Sugar ½ cup; Eggs (medium) 1; Butter 2 tbsp; Type 00 flour ¾ cup; Potato starch 1 ½ tbsp; Baking powder 3.3 tsp; Powdered sugar 4 tbsp; Pistachios peeled tomatoes 20

it de fr es br

234

Calories per serving

Energy Kcal 234
Carbohydrates g 34.6
of which sugars g 15.2
Protein g 5.4
Fats g 11.6
of which saturated fat g 3.11
Fiber g 2.2
Cholesterol mg 27
Sodium mg 10

Vegetarian

Difficulty: Average
Prep time: 10 min
Cook time: 15 min
Makes: 20
Cost: High
Note + resting time in the fridge

PRESENTATION

Pistachio cookies just have a knack for standing out on any snack table. Really, their bright green color and sweet, nutty aroma are hard to miss. In Italy, you'll find these treats everywhere—from morning coffee tables to afternoon tea breaks, especially in places where pistachios are, like, a big deal. The dough? It's a shortcrust style. So every bite is this delightful mix of tender and kinda crumbly texture. Think amaretti but with a twist.

Italians are super into pistachios—in cakes, cantucci and even cheesecake. So, these cookies? They fit right in with that vibe. What makes them stand out is the simple decoration: just a sprinkle of powdered sugar and a single, whole pistachio on top. It's a small thing but gives them that classic, Italian bakery vibe that’s seriously tempting.

People often notice how quick these easy pistachio cookies are to whip up. No long waits here. Really, it's a straightforward recipe that gives you beautiful, chewy cookies in no time. And perfect with tea or herbal infusions—seriously good. They soak up warmth and melt in your mouth just enough for that ideal moist bite.

Some folks compare them to pistachio shortbread cookies, but these have more of that soft, amaretti feel. Plus, their light green color adds a special touch to dessert platters—no question. These are the kind of homemade pistachio cookies people reach for first at parties or family gatherings.

If you're into pistachio desserts, you'll really really want to try this Italian pistachio cookie recipe. Whether you love nutty cookies or just want something different, these cookies are easy to love. They always look as good as they taste. Honestly, a really good addition to any dessert spread. So, next time you’re craving something sweet, give this recipe a shot and bring a taste of Italy to your table. And the flavor? Pretty much unbeatable.

How to prepare Pistachio Cookies

To prepare pistachio cookies, melt the butter over low heat (or in the microwave) and let it cool slightly. Pour the sugar and the lightly beaten egg into a bowl 1, beat with electric whisks 2 until you get a frothy mixture 3.

Add the melted butter, at room temperature, keeping the whisk at low speed 4. At this point, add the pistachio flour little by little 5, gently mixing with a spatula. Once well blended, add the all-purpose flour, the potato starch 6

and the baking powder, a little at a time, continuing to mix with the spatula 7. When the dough starts to become fairly solid, begin to work it with your hands 8, moving it to the workbench 9.

Form a dough ball 10, wrap it in plastic wrap 11, and put it in the fridge to rest for about 1 hour. After the necessary time, take the dough from the fridge and cut pieces of about 0.7 oz (20 g) with a dough scraper 12.

You should get about 20 pieces 13. Form balls with your hands 14. Roll the balls in powdered sugar 15 and

place them on a baking sheet lined with parchment paper. Space them a little apart because they will puff up during baking. At this point, make a slight finger pressure on each ball 16 to flatten them slightly. Insert a whole pistachio on each cookie 17 and bake in a preheated static oven at 350°F for 15 minutes, on the middle rack. Once baked, remove the pistachio cookies from the oven 18 and let them cool to room temperature before enjoying them.