Italy has perfected the art of combining a few simple ingredients and creating something sublime and that certainly extends to their sweets. Lightly sweet, chewy and fragrant with pistachios and a hint of citrus pistachio cookies, or paste di pistacchio, are great as an afternoon treat with an espresso or after your favorite plate of pasta. This recipe for Italian Pistachio cookies is easy to make and will transport you straight to Rome.
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On my first trip to Rome I stayed in an apartment in the lively neighborhood of Trastevere, a corner of the Eternal City filled with cobblestone streets lined with homey cafes and trattorias. I quickly found my favorite cafe where I enjoyed my morning cappuccino and first tried pistachio cookies. Crisp on the outside and light and chewy on the inside and I was immediately smitten and I fell even more in love once I discovered how easy they are to make. Aside from being delicious these cookies are also naturally gluten free and dairy free making them a treat that nearly everyone can enjoy. (My Cranberry Pistachio Shortbread Cookies are another great pistachio treat).
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)
How to Make Italian Pistachio Cookies
These cookies are incredibly simple to make. Start by grinding raw pistachios into pistachio flour using a food processor (I highly recommend this food processor) and then in a large bowl stir it together with almond flour. Add powdered sugar, eggs and citrus zest if using (orange or lemon zest is optional but I feel citrus and pistachios elevate each other) and stir until it’s all come together.
Using a generous tablespoon of dough per cookie, form into crescent shapes and roll in powdered sugar (you may have to dust your hands a time or two as the dough is a bit sticky). Place the cookies on a baking sheet lined with parchment paper or a silicon baking mat an inch apart and bake at 350 degrees F for 15 minutes. Allow cookies to cool for 5 minutes before serving.
If you like these Italian Pistachio Cookies be sure to take a look at some of my other recipes!
Chocolate Swirl Meringue Cookies
Chewy Espresso Chocolate Chip Cookies
If 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 Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Italian Pistachio Cookies
Equipment
- Food processor
- Baking Sheet
Ingredients
- 1½ cup raw unsalted pistachios
- 1½ cup almond flour
- 1½ cup powdered sugar plus extra for dusting
- 2 large eggs
- 1 tbsp fresh orange or lemon zest optional
Instructions
- Preheat oven to 350 degrees.
- Place to pistachios in a food processor and pulse until they are finely ground into flour.
- In a large bowl combine pistachio and almond flours. Add powdered sugar, eggs and zest(if using) and stir until fully combined.
- Using a generous tablespoonful per cookie shape dough into a crescent and roll in additional powdered sugar to dust. Place on a baking sheet lined with parchment paper at least an inch apart.
- Bake for 15 minutes and cool for at least 10 minutes before serving.
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Kaitlin says
These were so delicious
Jere Cassidy says
Your stay in Rome sounds delightful and it’s always fun to find a cafe that has wonderful coffee and pastries. I have all the ingredients to make these cookies and they will make a great addition to my Christmas cookie platter.
Lucy says
I love the flavour of pistachios. These cookies are such a delicious treat. So quick and easy to make a large batch. The whole family loves them, thank you!
Meryl says
Oh my gosh these are so good! And easy, pistachio flavor is the best! Will make these again!
Kayla DiMaggio says
These italian pistachio cookies are so delicious! I love how easy they are and the pistachio flavor is amazing!
Giangi Townsend says
I wish there was a way I could reach into my screen and grab a handful. Super delicious and such an easy recipe to make. I love those little morcels and cannot wait to make it again.
Thank you for sharing.
Michael DiMaggio says
These italian pistachio cookies are so delicious and full of flavor!
Addie says
These cookies are so fun and festive for the holidays! They’re equally stunning and delicious!
Agnieszka says
Definitely making these cookies for Christmas this year! I have a ton of pistachios in my pantry right now so these are perfect.
Allyssa says
Thank you so much for sharing this amazing pistachio cookies paste di pistacchio recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
Bobbie Bobbie says
Pistachios are my favorite! These remind me of cookies my grandmother made!
nancy says
These little cookies are so dangerously good!
Makhaya says
So excited to make these for Christmas Day! Thanks for sharing.
Linda says
Really enjoy these cookies. And those pistachios are so wonderful!
Mikayla says
Absolutely simple and tasty. My family loved them and the kids can help make them too!
Liz says
I don’t believe I have ever tried pistachio cookies before! Love the coloring, so pretty! Will have to give these a try!
Angie says
Anyone know if roasted salted pistachios would work in this recipe? I have 2 big bags I’m trying to use up. Since there is no salt in the recipe will they work?
Brianna Simmons says
I haven’t personally tried salted pistachios but I feel they should work. Please let me know if you try them!
Randi says
How do your store them after they are baked and how long do they keep? Looks delicious!
Brianna Simmons says
I would store them in an airtight container and they should lasy for up to 2 weeks (though they never last that long in my house)
Emme says
I’ve made these cookies twice already. They’re that good! First time around I didn’t have any almond flour so I made almond flour out of roasted & salted almonds along with roasted & salted pistachios. Excellent flavors! Subtly sweet. The hit of salt makes a difference. The second time around I used plain almond flour from Whole Foods, roasted & salted pistachios and a quarter teaspoon of almond extract. Baking time I lowered to 12-13 min because 15 min for crescent shapes made them too hard for my liking. Perfection. I’m a registered dietitian by day, so I appreciate the protein content and heart healthy benefits that nuts bring to these flavorful cookies. Thank you!
Brianna Simmons says
Reviews like this are why I do this 🙂 These cookies are a personal favorite of mine and I’m thrilled you love them as well.