These Quick and Easy Italian Pistachio Cookies are tasty and soft. With only 7 ingredients and no pudding included, just real pistachios! 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 unrated and delicious nut it is to bake with.
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.
How to make them
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.
On a lightly floured flat surface, form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
Roll the dough into small golfball size balls, lightly flatten with a fork and sprinkle with some chopped pistachios.
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.
What is the best flour to use?
Be sure to use a higher protein flour, at least 12%, my flour is about 13%, a low protein flour will cause the cookies to spread, and you want these cookies to be higher rather than flatter.
Why chill the cookie dough?
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.
Recipe FAQs
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.
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.
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.
More Delicious Italian 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. Enjoy!
Easy Italian Pistachio Cookies
Ingredients
- 1 cup + 2 tablespoons all purpose flour (160 grams)
- ½ cup granulated sugar (100 grams)
- ½ teaspoon baking powder
- ¾ cup pistachios (finely chopped) divided (100 grams)
- 1 pinch salt
- ⅓ cup + 2 tablespoons butter (softened & cubed) (100 grams)
- 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!
Jeanette T says
Hello Rosemary. Would you have any objections to using bread flour? The AP flour I use has 11.7% protein and the bread flow I use is 12.7%. Thanks for sharing your talent, life experiences and recipes. Take care
Rosemary says
Hi Jeanette, yes the bread flour should work just fine. Let me know how it goes. Have a great weekend.