Italian Pistachio Cookies (Pistachio Amaretti)
With just 5 ingredients, these Italian Pistachio Cookies are easy to whip up. In less than 20 minutes you can enjoy these nutty cookies with your favorite coffee or tea!
Italian Pistachio Cookies
I love a great nutty cookie and pistachio is at the top of my list. Pistachio pudding was my favorite growing up so I jumped at the chance to make pistachio cookies.
Not only is the flavor delicious, but the texture is soft with a tender crumb!
These cookies make the perfect partner with your morning tea, coffee, or as an afternoon snack.
Why this Cookie Recipe is so Amazing
- Just 5 ingredients!
- Made in less than 30 minutes
- Quick and easy recipe
- Light and fluffy texture
- Perfect for cookie exchanges
- Delicious flavor and unique color!
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Pistachio Cookie Ingredients
Pistachios – Raw shelled pistachios are typically used for this recipe but I like to use dry roasted pistachios to being out the flavor of the pistachios more. You can buy ground pistachios if desired.
Flour – Use all purpose flour for this recipe. Other recipes use almond flour but I have not tested this specific recipe with almond flour.
Butter – I like to use salted butter for this recipe so I don’t have to add additional salt to the recipe.
Powdered Sugar – This sweetens the cookie while keeping it light. It’s also used to lightly coat the outside of the cookie and reduce the stickiness of the dough when handling.
Almond Extract –This helps to bring out the flavor of the pistachios. You can use pistachio flavoring or vanilla extract.
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How to make Pistachio Cookies
First: Preheat oven to 350F. Prepare baking sheets with parchment paper, silicone baking mat, or nonstick cooking spray.
Second: Finely chop the pistachios using a food processor or knife. You want a little texture to them, not completely powdered but too chunky and the cookies won’t stick together properly.
Third: In a large mixing bowl, cream the butter with the powdered sugar, chopped pistachios, and almond extract. Add flour in batches and mix just until the dough starts to come together.
Do not over mix or the cookies will be tough.
Fourth: Scoop the dough (roughly 1 tablespoon) onto the prepared baking sheets. Gently dip the dough balls or your hands in powdered sugar and roll the balls until smooth.
Place on the baking sheets, spaced 2 inches apart, and press lightly with a fork. Sprinkle with the remaining chopped pistachios if desired.
Fifth: Chill the dough for 30 minutes. Bake at 350F for 13 – 15 minutes or until the edges just start to brown. Remove from the oven and let the cookies cool on the baking tray.
Remove and store until ready to enjoy.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
What if my dough seems too wet?
If the dough seems too wet and loose, add more flour, 1 tablespoon at a time, until the dough comes together. Baked as directed.
What if my dough is too dry and doesn’t stick together?
If the dough seems dry and crumbly, add 1 tablespoon of softened butter until the dough sticks together. Then continue with directions.
Are pistachios good for you?
Pistachios are full of fiber, unsaturated fat, antioxidants, vitamins and minerals.
How to store pistachio cookies:
Store: Store any leftover cookies at room temperature in an airtight container for up to 5 days. You can also store them in the refrigerator but they might become sticky.
Just toss in powdered sugar again to help.
Freeze: You can bake and freeze these cookies for up to 3 months. Just store in a freezer safe, airtight container. Thaw before serving.
Tapas Tips & Tricks
- feel free to substitute almonds instead of pistachios to make almond cookies if you prefer
- I like to use roasted pistachios that are lightly salted to bring more flavor to the cookies
- to save time you can purchase pistachio flour.
- you can chill the dough for up to 30 minutes before baking. You might need to increase the baking time 1-2 minutes.
- chop or pulse the pistachios to a “fine flour” of sorts but with some texture remaining.
- add a teaspoon of lemon zest to the dough to add more brightness to the flavor.
- bake these just until the edges of the bottoms start to get slightly brown. You don’t want to over bake these cookies or they will be hard and crunchy (unless you like that sort of cookie)
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Check out this recipe for Italian Pistachio Cookies and wow everyone at your next cookie exchange!
Easy Appetizers
- Dark Chocolate Pistachio Shortbread
- Apricot Pistachio Brie Phyllo Cups
- Chocolate Chip Cookies
- Italian Cream Cake Cheese Ball
- Cookie Fries
- Candied Almonds
- Almond Shortbread Cookies
Italian Pistachio Cookies
Ingredients
- 1 cup raw pistachios chopped fine
- 1 cup salted butter softened
- 1/2 cup powdered sugar
- 2 1/2 cups all purpose flour
- 2 teaspoons almond extract
- green food coloring if desired
- powdered sugar for dusting
Instructions
- In a food processor or with a sharp knife, chop pistachios very fine. Reserve about 2 teaspoons for garnishing cookies)
- Preheat oven to 350F. Line baking sheets with parchment paper, silicone baking mat, or nonstick cooking spray.
- In a mixing bowl, cream the butter until light and fluffy.
- Add the powdered sugar, the chopped pistachios, and the almond extract.
- Slowly fold in the flour until the dough just starts to come together.
- Scoop into balls (roughly 1 tablespoon) and place on prepared baking sheet.
- Dip the dough balls in powdered sugar and roll smooth.
- Make marks with a fork if desired and sprinkle with chopped pistachios.
- Bake at 350F for 13 to 15 minutes or the edges just start to brown.
- Remove from the oven and let cool completely.
- Enjoy!
Notes
- Feel free to substitute almonds instead of pistachios to make almond cookies if you prefer
- I like to use roasted pistachios that are lightly salted to bring more flavor to the cookies
- To save time you can purchase pistachio flour.
- You can chill the dough for up to 30 minutes before baking. You might need to increase the baking time 1-2 minutes.
- Chop or pulse the pistachios to a “fine flour” of sorts but with some texture remaining.
- Add a teaspoon of lemon zest to the dough to add more brightness to the flavor.
- Bake these just until the edges of the bottoms start to get slightly brown. You don’t want to over bake these cookies or they will be hard and crunchy (unless you like that sort of cookie).
Nutrition
Friday Christmas Cookie Recipes
- Big Soft Ginger Cookies from Jolene’s Recipe Journal
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- Chewy Oatmeal Ginger Cookies from Family Around the Table
- Sugar Cookie Bars from Leftovers Then Breakfast
- Chocolate Peanut Butter Cookies from Kate’s Recipe Box
- Chocolate Peppermint Crunch Cookies from Karen’s Kitchen Stories
- Christmas Ritz Cracker Cookies from Jen Around the World
- Cinnamon Toast Macaron from A Kitchen Hoor’s Adventures
- Cranberry Pistachio Biscotti from Sweet Beginnings
- Cranberry Thumbprint Cookies from Cheese Curd In Paradise
- Double Chocolate Cherry Almond Oatmeal Cookies from Magical Ingredients
- Double Peppermint Cookies from Daily Dish Recipes
- Grinch Cookies from Devour Dinner
- Old-Fashioned Jubilee Jumbles Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Peppermint Shortbread from A Day in the Life on the Farm
- Reindeer Cookies from Kathryn’s Kitchen Blog
- Thumbprint Cookies from Palatable Pastime
- White Chocolate Cranberry Oatmeal Cookies from Art of Natural Living
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Pistachios are my fave! And these looks so delicious. I’m adding these to the must try list.
Pistachio cookies are my favorite and I have to try this addictive cookie.
Italian cookies are some of my favorite. We just made ricotta cookies. Now I am going to have to try these.
Pistachio cookies for THE WIN! I can never get enough pistachios!
I’m pretty sure you have been looking through my family holiday albums, this is another childhood favorite that I haven’t had in years! Yours look so good!
Pistachios are so much fun for the holidays! And I love Italian cookies!
I love cookies that are more savory than sweet. These sound wonderful.