Italian Pistachio Cookies
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.
Servings: 24 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
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.
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
Calories: 57kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 0.1g | Sodium: 28mg | Potassium: 4mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 0.01IU | Vitamin C: 0.04mg | Calcium: 9mg | Iron: 0.2mg
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