Name: Easy Italian Pistachio Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 100 min
Ingredients: 1 cup + 2 tablespoons all purpose flour ((140 grams total)); ½ cup granulated sugar; ½ teaspoon baking powder; ¾ cup pistachios (finely chopped) divided; 1 pinch salt; ⅓ cup + 2 tablespoons butter (softened & cubed) ((100 grams total)); 1 large egg

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These Quick and Easy Italian Pistachio Cookies are tasty and soft. With only 7 ingredients and no pudding mixes included, just a real pistachio flavor! A soft cookie perfect with a coffee or tea at snack time or Breakfast.

If it wasn’t for the Italian I probably would never have made any pistachio recipes from Pistachio Cream which I used to make a Pistachio Tiramisu to my latest Pistachio Ricotta Crostata. I discovered what an underrated and delicious nut it is to bake with.

Table of Contents

Recipe Ingredients

Flour – all purpose flour at least 11% protein
Sugar – granulated sugar
Baking powder
Pistachios – chopped
Salt – if you use unsalted butter then add a little more salt
Butter – salted or unsalted butter
Egg – large egg

There is no vanilla extract in this recipe although if you like you could add about 1/2 teaspoon for flavor.

How to chop pistachios

I was able to find finely chopped pistachios in the store, but if you can’t find them then you will have to chop them yourself. You can use either roasted and shelled salted or unsalted. Place the whole pistachios in a blender or food processor and chop until finely chopped, but not powder.

For this recipe you can use either a food processor, stand mixer or by hand. In the bowl whisk together the flour, sugar, baking powder, chopped pistachios and salt add the butter and egg and pulse, beat with the flat beater or fork until combined. The dough should be soft but not sticky.

the ingredients in a food processor before and after mixed to form a dough.

On a lightly floured flat surface, form the dough into a ball, wrap in plastic wrap and refrigerate for 1 hour.

The dough formed and before wrapping in plastic wrap.

Roll the dough into small golfball size balls, place on the prepared baking sheets and lightly flatten with a fork and sprinkle with some chopped pistachios.

The dough balls before and after flattened with some sprinkled pistachios on top.

While the oven is pre-heating chill the cookies, bake until golden around the edges, let the cookies cool on the cookie sheet for approximately 15 minutes, then move to a wire rack to cool completely.

Recipe FAQs

What is the best flour to use?

Be sure to use a higher protein flour, at least 11%, my flour is about 12.5%, a low protein flour will cause the cookies to spread, and you want these cookies to be higher rather than flatter.

Chilling the dough before forming and baking is another way to keep the cookies from spreading. Chilling will solidify the fat in the cookies. As the cookies bake, the fat in the chilled dough will take longer to melt than non chilled fat, which keeps your cookies from spreading.

What if the dough is too wet?

If the dough won’t come together because it is too wet, then just add a little more flour, start with a tablespoon at a time.

What if the dough is too dry?

If it is too dry then add a little more butter, 1/2-1 tablespoon at a time until it comes together to form a compact dough.

Are pistachios good for you?

Yes they are they have antioxidant and anti-inflammatory traits. They can lower your chances for cardiovascular disease. They are full of fibre, minerals, and unsaturated fat that can help keep your blood sugar, blood pressure, and cholesterol in check.

How to store the cookies

The cookies should be stored in an airtight container in a single layer separated with parchment paper, they will keep at room temperature for up to 2-3 days, or in the fridge for 5-6 days. Be sure to bring them to room temperature before serving.

How to freeze the cookies

The cookies can either be frozen baked or unbaked. Freeze baked cookies in a freezer safe container separated with parchment paper, they will keep for up to 3 month in the freezer. The cookies can be thawed in the refrigerator or at room temperature.

Can the dough be frozen?

You can also freeze the cookie dough or dough balls, freeze until firm on a cookie sheet then move to a freezer safe container, they will keep for up to 3 months in the freezer. Thaw the frozen dough in the refrigerator and bring to room temperature before baking.

I love making Italian cookies because tend to be a less sweet and always delicious, from Canestrelli Italian Cookies to Italian Lemon Cookies to everyones favorite Traditional Italian Breakfast Cookies.

If you like Pistachios and are looking for a way to make something not overly sweet, then why not give these Italian Pistachio Cookies a try and be sure to let me know how they turn out. They would also make the perfect addition to your Christmas Baking tray. Enjoy!

Cookies on a black tray and one cut in half.

Easy Italian Pistachio Cookies

Rosemary Molloy

These Quick and Easy Italian Pistachio Cookies are tasty and soft. With only 7 ingredients and no pudding included, just real pistachios!

5 from 78 votes

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Prep Time 15

Cook Time 10

Chilling Time 1 15

Total Time 1 40

Course Breakfast, Dessert, Snack

Cuisine Italian

Servings cookies

Calories 94 kcal

Ingredients

1 cup + 2 tablespoons all purpose flour (140 grams total)
½ cup granulated sugar
½ teaspoon baking powder
¾ cup pistachios (finely chopped) divided
1 pinch salt
⅓ cup + 2 tablespoons butter (softened & cubed) (100 grams total)
1 large egg

Instructions

For this recipe you can use either a food processor, stand mixer or by hand. In the bowl whisk together the flour, sugar, baking powder, chopped pistachios (remove 1 tablespoon to sprinkle on the unbaked cookies set aside) and the salt, then add the butter and egg, pulse, beat with the flat beater or mix with a fork until combined.
On a lightly floured flat surface, form the dough into a ball, the dough should be soft but not sticky. Wrap it in plastic and refrigerate for 1 hour.
Remove the dough from the fridge and roll the dough into small golfball size balls, approximately 21, place the cookies on a parchment paper lined cookie sheet, lightly flatten (but not too much) each ball with the tongs of a fork and sprinkle with the remaining chopped pistachios.
Pre-heat oven to 350F (180C).
While the oven is pre-heating chill the cookies for about 15-20 minutes, then bake for approximately 10-12 minutes or until golden around the edges (the bottom of the cookies should be lightly browned), let the cookies cool on the cookie sheet for approximately 15 minutes, then move to a wire rack to cool completely. Enjoy!

Notes

Be sure to use a higher protein flour, at least 11%, my flour is about 12.5%, a low protein flour will cause the cookies to spread, and you want these cookies to be higher rather than flatter.

I was able to find finely chopped skinned pistachios in the store, but if you can’t find them then you will have to chop them yourself. You can use either roasted and shelled salted or unsalted nuts. Place the whole pistachios in a blender or food processor and chop until finely chopped but not powder.

If the dough won’t come together because it is too wet, then just add a little more flour, start with a tablespoon at a time.

If the dough is too dry then add a little more butter, 1/2-1 tablespoon at a time until it comes together to form a compact dough.

Nutrition

Calories: 94kcalCarbohydrates: 11gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 9mgSodium: 40mgPotassium: 66mgFiber: 1gSugar: 5gVitamin A: 160IUVitamin C: 1mgCalcium: 12mgIron: 1mg

Keyword Easy Italian Cookies, Italian pistachio cookies, pistachio cookies

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Easy Italian Pistachio Cookies

Recipe Ingredients

How to chop pistachios