If you love the taste of fresh cookies, but you don’t like complicated recipes, these Italian Pistachio Cookies are for you. Just a few ingredients lead to a buttery, nutty treat for the senses whether it’s Christmastime or just a cozy Sunday afternoon. If you’ve got 30 minutes, you’ve got time to make two dozen of these delicious, melt in your mouth cookies.
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What Are Italian Pistachio Cookies?
Italy is known for so many delicious things, from pasta and pizza to wine and olives. One of the most popular nuts in Italy is the pistachio, and those that are grown in Sicily are rumored to be the pride of the region. Pale green in color and with a hearty flavor, they can be used in sweet and savory dishes alike.
Italian Pistachio Cookies are easy to make, and only a few ingredients are needed. They are delicious with coffee or tea, but stand very well on their own, too. They are a simple, but always welcome cookie, especially during the holidays.
How Can I Vary This Recipe?
By varying the nuts, you can also vary the taste of this cookie. If you’re looking to change it up, try using chopped almonds in place of the pistachios, and substitute almost extract for the vanilla.
If you’d like a sweeter cookie, add 1/4 – 1/2 cup chopped dates to the dough, and drizzle melted chocolate over the baked cookies.
You can also use salted roasted pistachios in place of the raw pistachios if you want to shorten your prep time. I personally like roasting the nuts myself, but using storebought roasted nuts works perfectly well!
Do You Have Any Tips or Tricks?
Tips on Preparing Your Space
- When you’re shopping, remember that high quality ingredients make high quality cookies. I use Prozi’s raw pistachio kernels when I make this recipe. Prozi’s pistachios are harvested in small batches for quick (but minimal) processing before being packaged. Prozi’s is truly a brand I can count on when looking for the healthiest, best quality products.
- Soften the butter to room temperature before using. This creates a finer texture and overall fluffier cookie.
- Beat the egg and sugar well. This incorporates plenty of air into the mixture, also creating a light and fluffy cookie.
- Definitely use parchment paper on your baking sheet. It prevents overbrowning and your cookies won’t stick. 🙂
- Double the recipe. These are so delicious, you’ll want more!
- These cookies can be frozen easily in an airtight container or in a Ziplock freezer bag.
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Directions
- Chop raw pistachios using a food processor or chopper, then spread on a parchment-covered baking sheet. Bake in a 200 F oven for about 10 minutes, or until a nutty aroma develops. Allow them to cool.
- Preheat oven to 350 F. Lay a fresh sheet of parchment on a baking sheet. Set aside.
In a large bowl, beat the egg and sugar together until light and fluffy.
- Add butter, vanilla, flour, chopped pistachios, and baking powder. Mix until just combined.
- Form tablespoons of dough into balls; place on parchment-covered baking sheet. Sprinkle each with reserved chopped pistachios.
- Bake in preheated oven 10-12 minutes, until cookies are lightly browned. Let cookies cool on baking sheet* for about 5 minutes, then remove to cooling rack.
*Spatula by Dreamfarm
Looking for More Cookies?
- Who doesn’t love the classic Peanut Butter Blossoms, a peanut butter cookie with a chocolate kiss in the middle
- Potato Chip Cookies are a big favorite in our house! Thinks snowballs with a bit of a salty crunch inside
- Our Chocolate Marshmallow Cookies are fudgy on the outside with a marshmallow surprise inside
Italian Pistachio Cookies
Course: Christmas Recipes, Cook, Cookies and Candies, DessertsDifficulty: Easy4
servings30
minutes40
minutes1
hour10
minutesThese buttery, nutty cookies are perfect for a Christmas cookie tray, an afternoon tea, or an after-school snack.
Ingredients
1 cup raw pistachios
1/2 cup sugar
1 egg
1 stick butter
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
Directions
- Chop raw pistachios using a food processor or chopper, then spread on a parchment-covered baking sheet. Bake in a 200 F oven for about 10 minutes, or until a nutty aroma develops. Allow them to cool. Set aside a couple of tablespoons for garnish.
- Preheat oven to 350 F. Lay a fresh sheet of parchment on a baking sheet. Set aside.
- In a large bowl, beat the egg and sugar together until light and fluffy.
- Add butter, vanilla, flour, chopped pistachios, and baking powder. Mix until just combined.
- Form tablespoons of dough into balls; place on parchment-covered baking sheet. Sprinkle each with reserved chopped pistachios.
- Bake in preheated oven 10-12 minutes, until cookies are lightly browned. Let cookies cool on baking sheet for about 5 minutes, then remove to cooling rack. When completely cooled, store in an airtight container.
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