Pistachio Cookies

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If you like pistachios, you will love these Pistachio Cookies. They are made with roasted pistachios, are not very sweet, and have the best texture. They are perfect for Holiday cookie boxes or all year round.

Why You’ll Love This Recipe

• Cookies loaded with pistachios, like my Pistachio Muffins and Pistachio Raspberry Macarons.
• Simple recipe that requires minimal baking skills. Try Blueberry Fritters or Cranberry Orange Muffins.
• Great for Holiday cookie boxes.

Ingredients

• Butter: Unsalted butter. Butter must be room temperature.
• Sugar: White granulated sugar was used.
• Egg: Use eggs at room temperature.
• Flour: All-purpose flour and almond flour was used in this recipe
• Pistachio paste: Make sure you are using pistachio paste and not pistachio butter. If you do not have pistachio paste, you can pulse roasted pistachios in the food processor until a pasty consistency.
• Baking powder
• Roasted chopped pistachios.
• Salt
• Pistachios for decor. You can use whole or chopped pistachios to decorate cookies.

How to Make This Recipe

Preheat oven to 350°F. Line two baking sheets with parchment paper or a baking mat. I used a Silikomart Air mat to bake these cookies. In the mixing bowl, sift all-purpose flour, almond flour, baking powder, and salt. Set aside. Chop pistachios with a knife or food processor.

In the mixing bowl of a stand mixer with a pedal attachment, add butter and sugar. Beat on medium speed for a few minutes until light and fluffy. Add egg and pistachio paste. Beat again until all is combined. Add the flour mixture and mix with the scapula. Add chopped pistachios and mix until all combined.

Using an ice cream scoop or a regular spoon, scoop balls of dough onto the prepared baking sheet. Add pistachios on top of the ball and press lightly with the fingers. Bake cookies at 350°F for 10-12 minutes. Let the cookies cool on the baking sheet for a few minutes, then remove them to a cooling rack to cool completely.

Expert Tips

• The dough for these cookies can be made ahead and refrigerated for a few hours or overnight.
• Use roasted pistachios for this recipe. You can buy raw pistachios and roast them in the oven at 350°F for 3-5 minutes. As soon as you can smell pistachios, they are roasted. You can transfer them to a bowl. Do not leave them on the baking sheet, as they will still be roasting and can burn.
• If you do not have pistachio paste, you can pulse rosted pistachios in the food processor until the paste consistency.

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