With just 5 ingredients, these Chewy Italian Pistachio Cookies are really easy to make. Made with almond flour, pistachios, eggs, sugar, and almond extract. Ready in 20 minutes with a soft center and a little chewy outside. These cookies are the perfect Italian Christmas cookie!
This is another version of nonna's Italian almond cookies. You all have also shown lots of love for our Easy Italian Christmas Cookies and nonna's Cranberry Almond Biscotti.
This article contains affiliate links which support us at no extra cost to you.
Jump To
- Can you use only pistachio flour in this cookie recipe?
- Why you'll love this Italian pistachio cookie recipe
- Ingredients & Variations
- How to make pistachio cookies
- How to store Sicilian almond cookies?
- Can you freeze almond pistachio cookies?
- FAQ'S
- Top Tips
- Some other cookie recipes to enjoy:
- EASY Italian Pistachio Cookies
- Top Tips
Just take one bite of these delicate cookies with a touch of almond flavor you'll just fall in love! Authentic Sicilian cookies that happen to be gluten-free and dairy-free. These Italian almond cookies are super easy to make and are made with 5 ingredients!
If you're looking for a last-minute cookie recipe to make to impress your family or to gift to neighbors and friends, you need to make these cookies! We finished off this batch so I have another one baking away as I write this post out.
Traditional amaretti are made with almond flour (or ground almonds- which is almond meal), and they end up with a texture that is similar to marzipan.
If you happen to get a chance to get over to Sicily, you'll find these cookies made with pistachios (amaretti al pistacchio). The pistachios give the amaretti a more pronounced nutty flavor and a subtle color change compared to the almond version.
Now if you would like the cookies to have a more green hue, invest in some Iranian pistachios that are very bright green. Or you could add a drop of blue food coloring to the dough.
Can you use only pistachio flour in this cookie recipe?
Baking with just pistachio flour can be tricky. The cookies stay intact better using a combination of almond flour and pistachio flour. Using half of almond flour and half of pistachio flour is the perfect balance and they still keep the chewy texture that is so characteristic of these cookies.
The addition of pistachio flour and egg yolks is the only thing that is different in this amaretti cookie recipe. Other than those two changes, it's identical to my original amaretti recipe.
After they're rolled in the powdered sugar, you gently press down on them (I used a glass) and they bake away. The powdered sugar creates the most lovely and beautiful coating.
Why you'll love this Italian pistachio cookie recipe
You'll fall in love with these Italian Pistachio Cookies from the very first bite. They're soft, chewy, and full of rich pistachio flavor that stands out beautifully in every cookie. Made with just a few simple ingredients, they're easy to prepare yet taste like something from an Italian bakery.
The natural green color gives them a festive touch, making them perfect for Christmas cookie trays or gifts. I love enjoying them with a cappuccino in the afternoon-they're that kind of cookie you make once and crave forever.
Ingredients & Variations
These lovely cookies are made with just 5 ingredients (full printable recipe below).
- Almond flour - which is also known as almond meal or ground almonds.
- Pistachios - you grind your own pistachios to make a pistachio flour or meal (buy pistachio flour online, if you prefer).
- Sea salt- Touch of salt is all that's needed.
- Granulated sugar - not overly sweet, the sugar
- Almond extract - helps to accentuate the flavor of the almond flour.
- Egg whites + yolks - eggs should always be at room temperature.
- Confectioner's sugar - rolling in the powdered sugar makes these cookies so beautiful when they bake up.
- Vegan: Replace eggs with flax eggs (1 tablespoon flax meal + 2.5 tablespoon water per egg) and use vegan sugar.
- Gluten-free: Naturally gluten-free with pistachio and almond flour-just check labels to be sure.
- Nut swaps: Try almonds or hazelnuts for a different flavor.
- Flavor twist: Use vanilla instead of almond extract for a softer taste.
- Lower sugar: Swap with Stevia or Erythritol, noting the texture may change slightly.
How to make pistachio cookies
Once you gather up the ingredients, you need to prep the pistachios.
You will make your own pistachio flour. It is so simple to do and takes just a minute. I love to use my mini food processor. It makes prepping for some recipes so much easier!
(PS: I forgot to get the egg yolks in this photo below)
Place the pistachios in the food processor (or even your blender)and pulse to get to a powder. You will be leaving some large pieces. If you pulse too much, you'll get a pistachio paste, so better to not pulse too many times and keep it chunkier. Set aside while you prep the egg whites.
Whip together the egg whites and the salt until soft peaks form. Add in the almond extract (and vanilla extract, if you're using).
Next step, in a large bowl, mix together the pistachio flour, almond flour, and sugar.
Then add the flour + sugar mixture into the whipped egg whites. Fold the flour mixture in gently until the dough comes together.
Add in the egg yolks and stir until a uniform cookie dough forms. The dough will be a be thick and paste like.
Have your cookie sheets prepped with parchment paper and your oven will be on 350F.
Stir to roll out the dough into 1-inch round balls. Spray your hands with baking spray to make it easier to roll the dough.
Roll the cookie balls into powdered sugar to coat and begin to space them out on the baking trays.
Use the bottom of a glass to gently press down on each cookie ball. You could place a pistachio piece into the top of each cookie or a little bit of ground pistachios.
Bake the cookies till they begin to puff and crackle on top. The bottom and the edges will be very light golden brown.
How to store Sicilian almond cookies?
Allow the cookie to completely cool down. As soon as they have cooled, store cookies in airtight container. Separate the layers of cookies with parchment or wax paper. The cookies store fine for up to 1 week at room temperature.
Can you freeze almond pistachio cookies?
Yes, these almond cookies freeze very nicely. Let them cool completely. You could freeze them in a large zipped lock freezer bag (squeeze all the air out before sealing the bag) or an airtight container. Defrost them on the counter. They defrost pretty quickly.
FAQ'S
Yes, you could make the entire recipe by hand. Although, whipping the egg whites separately does make the cookies fluffier.
It is the same thing, as it is ground pistachios.
Yes! You can buy it here.
Pistachio nuts have a unique, slightly sweet flavor that pairs well with a wide array of flavors. They complement both sweet and savory dishes and pair particularly well with flavors like chocolate, vanilla, lemon, and orange in desserts. In savory dishes, they blend well with rosemary, thyme, and basil.
Top Tips
- If you prefer to use just almond flour and do not have pistachios, feel free to do that.
- I used lightly salted and roasted pistachios (you could use unsalted, as well).
- If you can find pistachio flour, go ahead and use that.
- The dough could be made ahead and chilled. Bring it to room temperature while the oven heats up before rolling and baking.
- Pulse the pistachio to a fine flour, keeping some texture (be sure to not pulse it into a pistachio paste).
- Grate some lemon zest into the dough to brighten up the cookie flavor. One teaspoon would be enough.
- Be sure to bake the amaretti until the edges and bottom are just LIGHTLY golden in color. If you go any darker, you'll get hard cookies. They would still be delicious, just crunchy.
Did you make this? Please RATE THE RECIPE below:)
Please Subscribe and give a follow on Instagram, Facebook, Pinterest, and TikTok xx
Some other cookie recipes to enjoy:
- Vegan Hot Cocoa Cookies
- Italian Rainbow Cookies
- World Peace Cookies
- Lemon Cornmeal Cookies
- Pistachio Cream Nut Roll-Pane Dolce Uvetta, Noci e Crema di Pistacchio
- Chewy Chocolate Brownies
Buon Natale XX
EASY Italian Pistachio Cookies
Equipment
- hand whisk optional
Ingredients
For the cookies
- 1 cup granulated sugar
- 2 large eggs room temperature (whites and yolks separated)
- 1 teaspoon almond extract
- pinch of sea salt
- 1 ½ cups almond flour
- 1 cup pistachio flour I ground up roasted and lightly salted pistachios
For the coating
- ½ cup confectioner's sugar
Instructions
- Preheat oven: Preheat oven to 350F. Prep baking sheet with parchment paper and baking spray.
- Combine dry ingredients: In a large bowl, combine the almond flour and pistachio flour with the granulated sugar.
- Whisk egg whites: In a large bowl, whisk the egg whites and the salt until soft peaks form. You could use an electric mixer, a hand whisk or a fork. Gently whisk in the almond extract.
- Make the dough: Start to add the almond/pistachio flour mixture into the egg whites in portions, stirring with a wooden spoon after each addition.
- Add in the egg yolks: Stir in the egg yolks. The mixture will seem dry, but keep stirring. You could even use your hands to work the dough together. It should be tacky, almost like an almond paste. Since they are gluten-free, you won't get tough cookies from overworking the dough.
- Get ready to roll cookie balls in confectioner's sugar: Place some confectioner's sugar in a bowl or a plate (this is to roll the cookie balls into).
- Roll out the cookie balls: Using a tablespoon, a spoon, or a small scoop, take out portions of the dough and use your hands to form the dough into small balls. The dough is very sticky, so you could prep your hands with either baking spray or lightly dust them with confectioner's sugar to help roll out the balls.
- Cookie size: The cookies should be small, so you should roll out about 1 ½-2 dozen cookie balls. It's about 1-inch round (if you have a scale, you could measure each ball to be precise in the size/weight. I make so many that I can tell the size by eyeing it and feeling the weight of each cookie).
- Coat the cookies: Roll the cookie balls coating the cookies very well with the confectioner's sugar.
- Place cookies on baking sheet: Arrange the cookie balls on your prepped baking sheets.
- Flatten gently: Gently flatten the cookie balls with the bottom of a glass or even a knife. Press a half of pistachio on top of each cookie (or some ground pistachios). The cookies will crack a bit on the sides, and that is fine.
- Bake cookies: Bake for 15-20 minutes. The cookies will slightly rise and form some cracks. Check on them at 15 minutes (every oven is different). They should be soft and LIGHTLY golden. Take care to not overbake them. If you rolled them smaller, check on them at the 10 minute mark.
- Cool down cookies: Set them aside to cool for 5 minutes, then transfer to a rack to cool completely.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
Top Tips
- If you prefer to use just almond flour and do not have pistachios, feel free to do that.
- I used lightly salted and roasted pistachios (you could use unsalted, as well).
- If you can find pistachio flour, go ahead and use that.
- The dough could be made ahead and chilled. Bring it to room temperature while the oven heats up before rolling and baking.
- Pulse the pistachio to a fine flour, keeping some texture (be sure to not pulse it into a pistachio paste).
- Grate some lemon zest into the dough to brighten up the cookie flavor. One teaspoon would be enough.
- Be sure to bake the amaretti until the edges and bottom are just LIGHTLY golden in color. If you go any darker, you'll get hard cookies. They would still be delicious, just crunchy.
Fantastic pistachio cookies! I baked another batch for this Christmas. I froze the first batch ...they freeze great!
I have made the Pistachio Cookies several times, and they always come out great.
Ciao Paola-THANK YOU for letting me know you enjoy my pistacchio cookies. Happy you made them a few times and love them! ENJOY!
I've made this for years with just egg whites, but adding the yolks makes the lemon pop! actually makes the whole cookie pop! my new Sicilian Amaretti Pistachio cookie recipe!
Hi Camille I'm really happy you enjoy the recipe using egg yolks as well. Thank you for writing me and the kind review! Happy Baking!!
these were absolutely fabulous! Followed the recipe exactly. Thank you.
Hi Sarah-Really happy you enjoyed these pistachio cookies and that they turned out fabulous!Thank you for taking the time to let me know!! ENJOY!XX
Such a perfect recipe I love it!!
Hi Bella-Thank you for taking the time to leave a comment. SO happy you enjoyed these pistachio cookies! BUON NATALE!
Just baked another batch for my Christmas cookie collection. These cookies are wonderful and really easy to make. I will also make the almond version. BUON NATALE
help!! im doing so good on my diet especially because im a baker and this time of year is difficult. 865 calories per cookie!!!! really..i hope its a typo
Hi Fran I don't know where you see that. Here is the info: Servings: 24. Calories: 72kcal. Hope that helps!
Thanks! I guessed right on both. 🙂
These baked up perfectly and were really superb. I added a couple of teaspoons of matcha powder to add just a little green coloring without the fake green food color I often see in some local Boston Italian bakeries. The sugar/sweetness is so well balanced in these cookies too! My wife, who is not normally a fan of these in our local bakeries because they're sooooo sweet, couldn't stop eating them and couldn't say enough good things about them.
Bravo. This is a great cookie! Will definitely make again, and again, and again!
So glad I found you! Happy cooking.
Ciao Rick...GREAT news and love the idea of the matcha. We thought about adding some, but wanted to show it with the natural color. I agree with you about how these cookies are typically way TOO sweet in a lot of bakeries. Thank you so much for taking the time to leave your thoughts. Buon appetito!!
p.s. Can you pls update w/ salt type (kosher, sea, table, etc.) and quantity?
Thanks!
Rick
Hi Rick-Sure, we used a pinch of sea salt and it bakes at 350F. Hope that helps! ENJOY!