Italian Pistachio Cookies Recipe

Introduction

These Italian Pistachio Cookies are a delightful treat featuring the rich flavor of pistachios combined with a touch of honey and lemon zest. Crispy on the outside and tender inside, they make for a perfect snack or elegant dessert.

Ingredients

• 4 ⅓ cups raw pistachios
• 1 cup granulated sugar (divided)
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• Zest of half a lemon (about 1 1/2 teaspoons, finely grated)
• 3½ ounces egg whites (from about 2 extra large eggs)
• 1 cup powdered sugar
• 50 whole raw pistachios (for garnishing)

Instructions

1. Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. Step 2: Add the pistachios and 1/2 cup of granulated sugar to the bowl of a food processor and pulse until the nuts are finely ground.
3. Step 3: Transfer the ground pistachios to a large bowl. Add honey, vanilla extract, and lemon zest, then mix with a rubber spatula until evenly combined.
4. Step 4: Gradually add the egg whites to the mixture, stirring continuously until a well combined dough forms.
5. Step 5: Add the remaining granulated sugar and mix gently. The dough should be soft but not sticky.
6. Step 6: Using a tablespoon measure, scoop out even portions of dough and roll into balls.
7. Step 7: Pour powdered sugar into a shallow bowl. Roll each cookie ball in the sugar to coat, then place them 1-2 inches apart on the prepared baking sheet.
8. Step 8: Press a whole pistachio into the top of each cookie and bake for 10-15 minutes until the edges turn golden.
9. Step 9: Remove from the oven and allow cookies to cool before serving.

Tips & Variations

• If you prefer a more intense pistachio flavor, toast the pistachios lightly before grinding for added aroma.
• For a citrus twist, try substituting lemon zest with orange or lime zest.
• These cookies can be dipped halfway in melted dark chocolate for an elegant finish.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To refresh crispness, warm them briefly in the oven at 300°F for 3-5 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pistachios instead of raw?

It’s best to use raw pistachios to control the texture and flavor, but lightly roasted pistachios can be used if you prefer a deeper nutty taste.

Are these cookies gluten-free?

Yes, these Italian Pistachio Cookies contain no flour or gluten ingredients, making them naturally gluten-free.

Italian Pistachio Cookies Recipe

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★★★★★

4.5 from 103 reviews

• Author: Mariam
• Total Time: 32 minutes
• Yield: About 50 cookies 1x
• Diet: Gluten Free

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Description

These Italian Pistachio Cookies are a delightful treat featuring finely ground pistachios combined with a hint of lemon zest, honey, and vanilla. Rolled in powdered sugar and baked to perfection, they offer a soft yet slightly crisp texture with a beautiful nutty flavor, making them perfect for a sophisticated snack or dessert.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 4 ⅓ cups raw pistachios
• 1 cup granulated sugar (divided)
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• Zest of half a lemon (about 1 1/2 teaspoons, finely grated zest)
• 3½ ounces egg whites (from about 2 extra large eggs)
• 1 cup powdered sugar
• 50 whole raw pistachios (for garnishing)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper and set aside for the cookies.
2. Grind the Pistachios: In a food processor, combine the raw pistachios with ½ cup of the granulated sugar. Pulse until the pistachios are finely ground but not turned into a paste.
3. Mix Wet Ingredients: Transfer the ground pistachios to a large mixing bowl. Add the honey, vanilla extract, and grated lemon zest. Use a rubber spatula to thoroughly combine these ingredients evenly.
4. Add Egg Whites: Slowly incorporate the egg whites into the nut mixture while stirring with the spatula. Continue blending until the dough forms and is well combined.
5. Add Remaining Sugar: Gently fold in the remaining ½ cup of granulated sugar. The mixture should be soft yet not sticky, making it easy to shape.
6. Shape Cookies: Using a tablespoon measure, scoop even portions of dough and roll them into balls.
7. Coat in Powdered Sugar: Pour the powdered sugar into a shallow bowl. Roll each dough ball in the powdered sugar until fully coated.
8. Arrange on Baking Sheet: Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 1-2 inches apart to allow for slight spreading.
9. Garnish and Bake: Press one whole pistachio gently into the top of each cookie. Bake in the preheated oven for 10-15 minutes or until the edges turn a light golden color.
10. Cool and Store: Remove the cookies from the oven and let them cool completely on the baking sheet. Store in an airtight container to keep fresh for up to one week.

Notes

• Use raw pistachios for the best flavor and texture. Roasted pistachios may alter the taste and dough consistency.
• Finely grated lemon zest enhances the nutty flavor with a bright, fresh note.
• The dough is soft but should not be sticky; if too sticky, chill briefly before shaping.
• Ensure even spacing on the baking sheet to prevent cookies from sticking together.
• Store cookies in an airtight container at room temperature to maintain freshness for up to a week.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Keywords: Italian pistachio cookies, nut cookies, gluten free dessert, lemon zest cookies, honey pistachio treats