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Amazing Italian Pistachio Cookies
Easy recipe for Italian Pistachio Cookies just like Nona used to make! The pistachio/lemon combo is so delicious and as a bonus, they’re gluten free! Recipe adapted from Scarpetta Dolcetto.
Servings Prep Time
2dozen 20Minutes
Cook Time
15Minutes
Servings Prep Time
2dozen 20Minutes
Cook Time
15Minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a food processor (or magic bullet like I used), pulse the pistachios with half the granulated sugar until the pistachios are coarsely ground, but not too fine.
  3. Transfer to a large bowl and add remaining sugar, almond flour, vanilla and lemon zest. Whisk to combine.
  4. Add the egg white and honey and mix until the mixture will hold its shape when pressed together.
  5. Prepare your baking tray and line it with parchment.
  6. Take your icing sugar and sift it into a medium bowl.
  7. Take a small bit of the cookie “dough” and roll it into a ball and then drop it into the icing sugar bowl, coat it in icing sugar and place on your baking tray.
  8. Place balls on baking tray about 2 inches apart. Repeat until you have about 2 dozen balls.
  9. In order to flatten the cookies, I took a cup that was the diameter that I wanted the cookies to be, and I used that to flatten them. That way, when the cookie was the same size as the bottom of the cup, I knew I could stop pressing the dough down. Also, make sure to wipe off any excess icing sugar that gets on the bottom of the cup because it can make dents in your cookies.
  10. Once all the cookies have been flattened, bake them for about 15-18 minutes or until they are a light golden brown on the bottom.
  11. Allow to cool before devouring.
Recipe Notes

*The recipe I based mine off of used unsalted raw pistachios, but I used salted and still loved the result

**If you’re a baller and want to go all out and spend the money to use only pistachios, feel free!

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