Pistachio Crinkle Cookies
These vibrant, chewy Pistachio Crinkle Cookies are naturally dairy-free and gluten-free. Made with a rich blend of pistachio and almond meals, they deliver a soft, marzipan-like interior and a beautiful, snowy crinkled exterior in just 30 minutes.
Equipment
- Large mixing bowl
- Baking sheets
- Silicone spatula
Ingredients
Dry Ingredients
- 90 g Pistachio meal
- 150 g Almond meal
- 220 g Caster sugar
- 0.25 tsp Baking soda
Wet Ingredients
- 1 tbsp Vanilla extract
- 2 Egg whites
For Rolling
- 50 g Icing sugar sifted, to roll cookies in
Instructions
- Mix Dry Ingredients: Preheat the oven to 325°F (165°C) and line baking sheets with parchment paper. In a large bowl, whisk together the pistachio meal, almond meal, caster sugar, and baking soda.
- Add Wet Ingredients: Add the vanilla extract and egg whites to the dry mixture. Use a silicone spatula to fold and press the mixture until a thick, uniform dough forms.
- Roll in Sugar: Sift the icing sugar into a shallow bowl. Scoop 1-inch balls of dough, roll them between your palms, and toss them generously in the icing sugar until completely coated.
- Bake: Place the coated dough balls on the baking sheets about 2 inches apart. Bake for 12 to 15 minutes until they are puffed and deeply cracked.
- Cool: Allow the soft cookies to cool on the baking sheet for 10 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
Sifting the icing sugar before rolling is an essential step to ensure the cookies have a smooth, beautifully snowy finish without hard lumps.