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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Shape Cookies: Using a tablespoon measure, scoop even portions of dough and roll them into balls.
- Coat in Powdered Sugar: Pour the powdered sugar into a shallow bowl. Roll each dough ball in the powdered sugar until fully coated.
- 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.
- 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.
- 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
