Pistachio Cookies
These Pistachio Cookies are made with roasted pistachios; they are not very sweet and have the best texture. No food coloring was added.
Servings: 18 cookies
Calories: 115kcal
Equipment
- 1 stand mixer or electric hand mixer
- 1 Food processor or blender
Ingredients
Pistachio Cookies
- ⅓ cup unsalted butter room temperature 75 gr
- ½ cup white granulated sugar 115 gr
- 1 egg room temperature
- 2 Tbsp pistachio paste
- 1 cup all-purpose flour 130 gr
- 5 Tbsp almond flour 35 gr
- 1 tsp baking powder
- ½ tsp salt
- ½ cup roasted pistachios chopped 70 gr
Instructions
How to Make Pistachio Cookies
- Preheat oven to 350°F. Place two baking sheets with parchment paper or a baking mat.
- In the mixing bowl, sift all-purpose flour, almond flour, baking powder, and salt. Set aside.
- Chop pistachios with the 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 spatula.
- Add chopped pistachios and mix again until all are combined.
- Using an ice cream scoop or a regular spoon, scoop balls of dough onto the prepared baking sheet.
- Add chopped or whole pistachios on top of the ball and press lightly with your fingers.
- Bake cookies at 350°F for 10-12 minutes.
- Let the cookies cool on the baking sheet for a few minutes, then remove to a cooling rack to cool completely.
Notes
All ingredients must be at room temperature.
If you do not have pistachio paste, you can pulse roasted pistachios in the food processor until a paste consistency.
Nutrition
Serving: 1cookie | Calories: 115kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 119mg | Potassium: 56mg | Fiber: 1g | Sugar: 6g | Vitamin A: 136IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 1mg
