Authentic Italian Pistachio Cookies
These chewy, naturally gluten-free Italian pistachio cookies are incredibly easy to make. Featuring real, unroasted pistachios, almond flour, and a bright pop of fresh lemon zest, they deliver a soft, marzipan-like texture and a beautiful, snowy crinkle finish.
Equipment
- Food processor
- Large Baking Sheets
- Mixing bowls
Ingredients
Dry Ingredients
- 1.125 cups pistachios shelled, unroasted, unsalted
- 1.75 cups almond flour finely blanched
- 1 tsp salt
Wet Ingredients & Sugar
- 2 large eggs at room temperature
- 1 cup granulated sugar
- 0.5 tsp pure vanilla extract or almond extract
- 2 tbsp fresh lemon zest
Coating
- 0.5 cup powdered sugar for rolling cookies, as needed
Instructions
- Process the Nuts: Place the pistachios in a food processor and pulse in short bursts until they resemble coarse sand. Do not over-process into a paste.
- Combine Dry Ingredients: In a large bowl, whisk together the ground pistachios, almond flour, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the room-temperature eggs, granulated sugar, lemon zest, and extract until pale and slightly frothy.
- Form the Dough: Pour the wet mixture into the dry ingredients. Fold together with a spatula until a thick, sticky dough forms. Cover and chill in the refrigerator for at least 30 minutes.
- Roll and Coat: Preheat oven to 325°F and line baking sheets with parchment. Scoop 1-inch balls of chilled dough, roll briefly in your hands, and toss generously in a bowl of powdered sugar until heavily coated.
- Bake: Place cookies 2 inches apart on the baking sheets. Bake for 13 to 15 minutes until puffed and cracked. Let cool on the pan for 10 minutes before moving to a wire rack.
Notes
It is crucial to chill the dough for at least 30 minutes. If the dough is too warm, the cookies will spread flat and the powdered sugar will melt into the cookie instead of creating the classic crinkle effect.