Italian Pistachio Cookies (Paste di Pistacchio)

If you love pistachios, these Italian Pistachio Cookies are about to become a new favorite. Known as paste di pistacchio, these little Italian cookies have a delicate exterior, a soft and chewy center, and plenty of rich pistachio flavor with a hint of citrus. Made with just five simple ingredients, they’re naturally gluten-free and dairy-free, making them an easy treat to enjoy with an afternoon espresso or add to your holiday cookie tray.

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I first fell in love with these cookies on a trip to Rome. While staying in the charming neighborhood of Trastevere, I discovered a little cafe where I quickly made a habit of stopping for my morning cappuccino and a pistachio cookie. I loved their slightly crisp exterior and soft, chewy centers, and was surprised by how much flavor could come from such simple ingredients.

Once I got home, I knew I had to recreate them in my own kitchen. This Italian pistachio cookie recipe bring back those memories of Italy and are surprisingly easy to make. For more delicious cookie recipes take a look at my Cranberry Pistachio Shortbread Cookies, Cranberry Orange Biscotti and Maple Pecan Cookies.

Ingredients for Italian Pistachio Cookies

• Raw unsalted pistachios
• almond flour ( I like Bob’s Red Mill almond flour)
• powdered sugar
• large eggs
• orange or lemon zest (optional)

Baking Tips

Don’t overprocess the pistachios. Pulse them in a food processor until finely ground, stopping before they turn oily or begin to clump.

Expect a sticky dough. The dough should be soft and slightly tacky. Lightly dust your hands with powdered sugar when shaping the cookies to make them easier to handle.

Keep the cookies similar in size. Use a generous tablespoon of dough for each cookie ( I typically use a cookie scoop for this) so they bake evenly. Shape into crescents or small rounds, depending on the look you prefer.

Don’t skip the powdered sugar coating. Rolling the cookies in powdered sugar gives them their pretty finish and a delicate sweetness.

Give them room to bake. Arrange the cookies about an inch apart on a parchment-lined baking sheet. This gives them room to bake without sticking together.

Watch the baking time. Bake at 350°F for about 15 minutes. The cookies should look set on the outside but remain soft in the center. Avoid waiting for them to become deeply golden, as overbaking can make them dry.

Let them cool before moving. These cookies are delicate when they first come out of the oven. Let them rest on the baking sheet for about 10 minutes so they can firm up before transferring them to a cooling rack.

How to Make Italian Pistachio Cookies

• Prepare the oven and baking sheet. Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
• Grind the pistachios. Add the raw, unsalted pistachios to a food processor and pulse until finely ground. You want a flour-like consistency with no large pieces, but be careful not to overprocess them into pistachio butter.
• Mix the dough. In a large mixing bowl, combine the ground pistachios and almond flour. Add the powdered sugar, eggs, and orange or lemon zest, if using. Stir until everything is well combined and a soft, sticky dough forms.

• Shape the cookies. Scoop a generous tablespoon of dough for each cookie and use your hands to shape it into a crescent. The dough will be sticky, so lightly dust your hands with powdered sugar as needed. Roll each cookie in additional powdered sugar until coated.
• Arrange on the baking sheet. Place the cookies on your prepared baking sheet, leaving about an inch between each one.
• Bake. Bake for approximately 15 minutes, until the cookies are set on the outside but still soft in the center. They should remain fairly pale rather than becoming deeply golden.
• Cool and enjoy. Let the cookies rest on the baking sheet for at least 10 minutes before transferring or serving. They’ll be delicate straight from the oven but will firm up as they cool.

Storage

Room temperature: Once completely cooled, store Italian pistachio cookies in an airtight container at room temperature for up to 5 days. Keep them in a cool, dry spot to preserve their texture.

Freezing: These cookies freeze well. Place completely cooled cookies in a freezer-safe container with parchment paper between layers and freeze for up to 2 months. Thaw at room temperature before serving.

If you like these Italian Pistachio Cookies be sure to take a look at some of my other recipes!

Cranberry White Chocolate Oatmeal Cookies

Three Ingredient Peanut Butter Cookies

Lemon Thumbprint Cookies

f you make these Italian Pistachio Cookies please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram or Tiktok, I’d love to see what you guys are making!