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Fans of amaretti cookies must try this recipe! These light, pretty, and chewy Italian pistachio cookies are packed with rich, nutty flavors from both almond and pistachio flours. They are melt-in-the-mouth delicious and make the perfect treat year-round (but I always make them at Christmas because of the pretty green color). You will love their perfect balance of a crisp exterior and a soft, chewy center. These tasty Italian cookies are totally addictive. The cookies have a lovely crackled surface thanks to being rolled in powdered sugar.
Dive into this easy and oh-so-pretty recipe for Italian pistachio cookies and wrap them up as the perfect gift for a loved one.
If this dreamy pistachio cookie recipe is for you, try my vanilla cookie recipes, this one for lemon ricotta cookies, or my coffee cake cookie recipe.
Why You’ll Love It
Make-ahead friendly: The dough can be prepared and stored in the freezer, making it easy to have freshly baked cookies whenever you want.
Elegant gift idea: These cookies are super sophisticated – this makes them a great choice for gifting or special occasions.
Naturally gluten-free: Made with nut flours, these pistachio almond cookies are naturally gluten-free.
Ingredients for Italian Pistachio Cookies
A complete list of ingredients and amounts can be found in the recipe card below.
Almond flour: It adds a slightly chewy texture that pairs perfectly with the pistachios. Buy it already ground or blitz up your own.
Pistachio flour: The star ingredient in your Italian cookies! If you can’t find pistachio flour, grind up shelled pistachios to a fine consistency using a food processor.
Granulated sugar: Sweetens the cookies and balances the nuttiness, creating a slightly crisp exterior as it caramelizes during baking.
Egg whites: Act as a binder and help give the cookies their light, airy texture. When beaten, they create a structure that keeps the cookies from becoming too dense.
Lemon juice: Adds a subtle brightness that lifts the nutty flavors and cuts through the sweetness.
Pistachio extract: Intensifies the pistachio flavor, making the cookies even more aromatic and rich.
Icing sugar (powdered sugar): Used for rolling the Italian pistachio cookie recipe, this helps create a delicate, crackled surface and adds a final touch of sweetness.
How to Make Italian Pistachio Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Mix dry ingredients: In a bowl, whisk the sugar, salt and cooled nut flour until evenly combined. Note: I prefer to use weight measurements for nut flours.
Whisk egg whites: In a mixing bowl or stand mixer, whisk the egg whites and lemon juice until soft peaks form.
Combine ingredients: Fold the beaten egg whites and pistachio extract into the dry mixture, stirring until a soft, sticky dough forms.
Shape the cookies: Lightly dust your hands with powdered sugar. Scoop the dough into 1-inch balls, roll until smooth, and coat in icing sugar. Pop them onto a prepared baking sheet that’s lined with parchment paper.
Bake: Bake until tops are cracked and the bottoms are lightly golden. Check after 20 minutes to avoid overbaking. Cool.
Substitutions and Variations
Almond flour substitute: If you’re out of almond meal, swap it with finely ground hazelnuts or cashew flour.
Pistachio flour alternatives: Can’t find pistachio flour? Use blanched, unsalted pistachios and grind them into a fine consistency.
Sugar swaps: Try using coconut sugar or light brown sugar instead of granulated sugar in your cookie dough.
Flavor add-ins: Add a splash of almond or vanilla extract along with the pistachio extract for an extra layer of flavor. You could also add in fresh lemon zest for extra lemony goodness.
Coating variations: Instead of rolling the cookies in powdered sugar, try rolling them in finely chopped pistachios for added crunch and a beautiful green finish.
Gluten-free version: These cookies are naturally gluten-free due to the nut flour base.
Chocolate drizzle: Drizzle melted dark or white chocolate over the cooled cookies. So good!
Serving Suggestions
Appetizer: Start with some bean soup and garlic bread.
Main: Enjoy a hearty batch of chicken tater tot casserole or this turkey taco casserole.
Dessert: End with these pistachio cookies on their own with chilled milk or as a side to pumpkin spiced latte ice cream.
How to Store Pistachio Cookies
Store: Keep cookies in an airtight container at room temperature for up to one week.
Freezer: Freeze cookies in a single layer on a baking sheet, then transfer to a sealed container or bag for up to three months.
Thaw: Let frozen cookies thaw at room temperature for 15 to 20 minutes before serving.
Reheat: Gently reheat cookies in a preheated oven at 300°F for 5 to 7 minutes to restore freshness.
Top Tips
Use room temperature ingredients: Make sure the egg whites and other ingredients are at room temperature for better whipping.
Sift your dry ingredients: Sifting the almond flour and pistachio flour helps to eliminate lumps.
Don’t overmix the dough: Mix until just combined to keep the cookies tender and prevent them from becoming dense.
Chill the dough: If it is too sticky, refrigerate it for about 15 minutes to make it easier to handle and shape.
Check for doneness early: Check the cookies a few minutes before the suggested bake time to prevent overbaking; they should be lightly golden on the bottoms.
Cool completely: Let the cookies to cool completely on wire racks before storing them.
Dust hands with powdered sugar: Lightly dusting your hands with powdered sugar prevents the dough from sticking and helps shape the cookies neatly.
Pistachio Almond Cookies FAQs
The cookies are done when their tops are cracked, and the bottoms are lightly golden. Start checking a few minutes before the suggested baking time to avoid overbaking.
Yup! If you prefer, you can use vanilla or almond extract instead of pistachio extract, though the flavor profile will change.
If the dough is too sticky to handle, chill it in the refrigerator for about 15 minutes. This will make it easier to shape and roll.
Easy Italian Pistachio Cookie Recipe
Italian Pistachio Cookies
Equipment
- Cookie Scoop Small
Ingredients
- 3½ Ounces almond flour
- 2 egg whites
- 3½ Ounces pistachio flour, or very finely ground pistachios
- ½ Teaspoon lemon juice
- ½ Teaspoon pistachio extract
- 7 Ounces granulated white sugar
- ¼ Teaspoon salt
- icing sugar, (powdered sugar) as needed for rolling
Instructions
- Preheat the oven to 300 degrees F.
- Line a heavy-duty baking sheet with a silicon baking mat or some parchment paper.
- Add the salt and sugar to the nut flours and then whisk until incorporated (make sure the nut flours are cool first, if you made your own).
- Whisk the egg whites with the lemon juice in a mixing bowl or stand mixer using a whisk attachment until the mixture holds soft peaks.
- Next add the beaten egg whites and pistachio extract to your dry ingredients and stir until you achieve a soft, sticky dough.
- Dust your hands with some powdered sugar and use a small cookie scoop to shape the dough into 1-inch balls.
- Roll the dough balls in icing sugar and then arrange them on the prepared baking sheet, leaving an inch of room between each cookie.
- Bake the pistachio almond cookies for 25 minutes or until the tops are cracked and bottoms are just slightly golden. It’s best to check at 20 minutes and every minute after that to make sure they don’t overcook.
- Remove the cookies from the oven and let them cool a few minutes on the baking sheet and then transfer them onto wire racks to cool completely before serving.
Notes
Sift your dry ingredients: Sifting the almond flour and pistachio flour helps to eliminate lumps.
Don’t overmix the dough: Mix until just combined to keep the cookies tender and prevent them from becoming dense.
Chill the dough: If it is too sticky, refrigerate it for about 15 minutes to make it easier to handle and shape.
Check for doneness early: Check the cookies a few minutes before the suggested bake time to prevent overbaking; they should be lightly golden on the bottoms.
Cool completely: Let the cookies to cool completely on wire racks before storing them.
Dust hands with powdered sugar: Lightly dusting your hands with powdered sugar prevents the dough from sticking and helps shape the cookies neatly.
Nutrition
These delicate and charming Italian pistachio cookies are bursting with rich, nutty flavors from a blend of almond and pistachio flours. With their melt-in-your-mouth texture, they’re an irresistible treat that perfectly balances a crisp exterior with a soft, chewy center. The cookies are irresistibly addictive!
Other Cookie Recipes to Try
- Whip up a batch of crispy waffle cookies, perfect for dunking into coffee or tea in the morning.
- Creme brulee cookies are incredibly impressive and a while dessert on their own!
- Gingerbread sandwich cookies are a copycat recipe you’ve got to try.
- Try my pecan sugar cookie recipe for another nutty, delightful experience.
- Take a bite (or two) out of these sensational pumpkin S’mores cookies.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
These pistachio amaretti cookies were incredible! Crispy outside, chewy inside—perfect for the holidays.
What a nice alternative to amaretti cookies. Love them both and will make again for Christmas baking.