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These Italian pistachio cookies are made with pistachio and almond flours, giving them a soft, chewy center with lightly crisp edges. Rolling the dough in powdered sugar creates the crackled tops as they bake, and pistachio extract gives them even more nutty flavor. They’re similar to amaretti, which I’ve always loved, but with pistachio taking the lead. I make these at Christmas because the natural green color looks so pretty on a cookie tray.
Why You’ll Love It
These pistachio and almond cookies have crackled powdered sugar tops, chewy centers and plenty of pistachio flavor.
Soft and chewy: Almond and pistachio flours give the cookies a chewy center while the outside bakes lightly crisp.
Plenty of pistachio flavor: Pistachio flour and pistachio extract are both used, so the pistachio doesn’t get lost behind the almond.
Pretty crackled tops: Rolling the dough generously in powdered sugar creates the crinkled finish as the cookies spread in the oven.
Great for Christmas baking: I make these at Christmas because the green pistachio color and powdered sugar look so pretty alongside other holiday cookies.
Also try strawberry kiss cookies, cornflake cookies, marranito cookies, maritozzi Italian cream buns, coffee cake cookies and this pistachio ricotta cake.
Italian Pistachio Cookies Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Almond flour: Gives the cookies structure and contributes to their soft, chewy texture. Use finely ground almond flour rather than coarse almond meal.
Pistachio flour: Adds the main pistachio flavor and green color. If you can’t find it, finely grind shelled, unsalted pistachios in a food processor.
Granulated sugar: Sweetens the dough and helps create lightly crisp edges.
Egg whites: Whipped to soft peaks before being folded into the nut flour mixture, giving the cookies a lighter texture.
Lemon juice: Helps the egg whites whip and adds a subtle brightness without making the cookies taste lemony.
Pistachio extract: Reinforces the pistachio flavor.
Salt: Balances the sweetness and nutty flavors.
Powdered sugar: Used to coat the dough balls and create the crackled white finish as they bake.
How to Make Italian Pistachio Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Combine the dry ingredients: Whisk the almond flour, pistachio flour, granulated sugar and salt together. If you’ve ground your own pistachios, make sure they’re completely cool first.
Whip the egg whites: Beat the egg whites with the lemon juice until they hold soft peaks.
Make the dough: Fold the whipped egg whites and pistachio extract into the nut flour mixture until a soft, sticky dough forms.
Shape the cookies: Dust your hands lightly with powdered sugar and scoop the dough into 1-inch balls. Roll each ball in powdered sugar and arrange on a parchment-lined baking sheet.
Bake: Bake at 300°F for about 25 minutes, checking after 20 minutes. The tops should be cracked and the bottoms lightly golden.
Cool: Let the cookies sit briefly on the baking sheet before transferring them to a wire rack to cool completely.
Substitutions and Variations
Make your own pistachio flour: Finely grind shelled, unsalted pistachios if you can’t find pistachio flour. Pulse carefully so you don’t take them so far that they begin turning into pistachio butter.
Change the extract: Almond extract can replace the pistachio extract for a stronger amaretti-style flavor, although the pistachio won’t be as pronounced.
Add lemon zest: Add finely grated lemon zest for a little more citrus flavor.
Change the coating: Roll some of the dough balls in finely chopped pistachios instead of powdered sugar for a different finish.
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 Italian cookies on their own with chilled milk or as a side to pumpkin spiced latte ice cream.
How to Store
Store: Keep the cooled cookies in an airtight container at room temperature for up to 1 week.
Freeze: Freeze the cookies in an airtight container or freezer bag for up to 3 months. Place parchment paper between layers to protect the powdered sugar coating.
Thaw: Let frozen cookies thaw at room temperature before serving.
Top Tips
Use weight measurements for the nut flours: I prefer weighing almond and pistachio flour for these cookies because how tightly nut flour settles into a measuring cup can make a noticeable difference in the dough.
Watch homemade pistachio flour carefully: Pulse the pistachios rather than running the food processor continuously. Stop once they’re finely ground so they don’t start releasing too much oil.
Whip to soft peaks: The egg whites should hold a soft peak that curls over rather than standing stiffly upright.
Expect sticky dough: This isn’t meant to feel like regular cookie dough. Powdered sugar on your hands makes it much easier to roll.
Be generous with the powdered sugar: A good coating gives you a much more noticeable crackled finish once the cookies spread.
Check at 20 minutes: You’re looking for cracked tops and lightly golden bottoms rather than deeply browned cookies.
Pistachio Almond Cookies FAQs
They’re similar. Both are Italian-style nut cookies made with almond flour and egg whites, but these use equal amounts of almond and pistachio flour along with pistachio extract. The result has the chewy texture I like in amaretti with much more noticeable pistachio flavor.
Yes. Use shelled, unsalted pistachios and pulse them in a food processor until very finely ground. Stop as soon as you reach a flour-like consistency so the nuts don’t release too much oil and start turning into pistachio butter.
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.
Italian Pistachio Cookies 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°F.
- Line a heavy-duty baking sheet with a silicone baking mat or some parchment paper.
- Whisk the almond flour, pistachio flour, sugar and salt together until evenly combined. If you ground your own pistachios, make sure they're completely cool before mixing.
- 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 lightly with powdered sugar. Use a small cookie scoop to portion the dough, then roll it 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
Watch homemade pistachio flour carefully: Pulse the pistachios rather than running the food processor continuously. Stop once they’re finely ground so they don’t start releasing too much oil.
Whip to soft peaks: The egg whites should hold a soft peak that curls over rather than standing stiffly upright.
Expect sticky dough: This isn’t meant to feel like regular cookie dough. Powdered sugar on your hands makes it much easier to roll.
Be generous with the powdered sugar: A good coating gives you a much more noticeable crackled finish once the cookies spread.
Check at 20 minutes: You’re looking for cracked tops and lightly golden bottoms rather than deeply browned cookies.
Nutrition
These Italian pistachio cookies are a nice change from traditional almond amaretti, with pistachio flour giving them their green color and distinctive nutty flavor. I make them at Christmas, but there’s really nothing specifically seasonal about them. Keep an eye on the bottoms as they bake and pull them once they’re lightly golden so the centers stay soft and chewy.
Other Recipes to Try
- Whip up a batch of crispy waffle cookies, perfect for dunking into coffee.
- Creme brulee cookies are so impressive and a whole dessert on their own!
- And I can’t get enough of these delicious pistachio biscotti.
- 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.
This worked exactly as written, thanks!
Great to hear!
I made these cookies, and they were an absolute hit! The almond and pistachio flavors were so rich, and the chewy texture was perfect. Definitely making them again!
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.