Easy Pistachio Cookies - Bravabod
Recipes

Easy Pistachio Cookies

Valentina

These are the best easy and flourless pistachio cookies! Only 5-ingredients, thick, and melt-in-your-mouth soft. Inspired by Sicilian paste di mandorle.

How To MakeDiet Type: Classic

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Freeze For 3 months

Best by 4-5 days


Shopping List
  • 66666667/100000000 packed cup blanched almond flour (80 grams)
  • 66666667/100000000 cup shelled pistachios (80 grams)
  • 100 grams powdered sugar (plus more for rolling)
  • 1 egg white
  • 1/4 teaspoon almond extract (or vanilla extract)

Instructions
  1. Step 1: Place the shelled pistachios in a food processor and pulse until it reaches a floury consistency. It should feel like sand in your fingertips. Re-measure the 2/3 packed cup (or 80 grams) of pistachio flour. Set aside. Note: After grinding there may be a little extra leftover pistachio flour, it makes a great yogurt or oatmeal topping.
  2. Step 2: Place the egg whites in a bowl and whisk vigorously until foamy (but not until peaks form).
  3. Step 3: Pour the almond flour, pistachio flour, powdered sugar, and almond extract into the bowl. Work the flours into a thick dough with the spatula and then your hands.
  4. Step 4: Lightly dust a cutting board with some powdered sugar and place the dough onto the board. Roll the dough into a log and wrap tightly with plastic wrap. Refrigerate for 1 hour, up to overnight.
  5. Step 5: Preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  6. Step 6: Remove the dough from the refrigerator and place on the cutting board lightly coated in powdered sugar. Remove the wrapping and use a knife to cut the log into 10 slices. Roll each slice with your hands into a ball.
  7. Step 7: Place some more powdered sugar in a small bowl and dunk each dough into the powdered sugar so that it is coated on all sides. Place the ball on the parchment-lined baking sheet. Repeat this step with all of the dough balls, leaving some space between each ball.
  8. Step 8: Bake for 16 to 18 minutes, or until lightly golden and puffy. The cookies will be very soft out of the oven, so let cool for a few minutes before using a wide spatula to transfer them to a wire cooling rack.
  9. Serve: Enjoy! These cookies freeze well too.

Recipe Notes

Note 1: Recipe adapted from Tuorlo Rosso.

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Easy Pistachio Cookies

PT25M 66666667/100000000 packed cup blanched almond flour (80 grams) 66666667/100000000 cup shelled pistachios (80 grams) 100 grams powdered sugar (plus more for rolling) 1 egg white 1/4 teaspoon almond extract (or vanilla extract) Gluten Free 10 Servings Ingredients:

10 Cookies

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Takes 1 min