These Pistachio Cookies are buttery, chewy, and loaded with crunchy pistachio pieces in every bite. With their beautiful naturally green colour and sweet nutty flavour, they’re a little bit fancy without being fussy to make. Perfect with a cup of tea, as an edible gift, or just because you deserve a cookie. This recipe is easy enough for beginners but delicious enough to impress! Naturally Gluten Free and Dairy Free making it great for those who can't eat that.
Pistachio Cookies Recipe - Soft, Chewy, and Packed with Nutty Flavour
Easy Pistachio Cookies Recipe Naturally Gluten and Dairy Free
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Mediterranean
Author:
Ashley’s Place
Servings
15
Prep Time
10 minutes
Cook Time
10-12 minutes
Pistachio's are one of my absolute favourite's and I love anything with pistachio in it. And these came about from our Amaretti Pistachio Cookies that are absolutely delicious but I also know that some people don't love that Amaretto Flavour so I decided to make a plain pistachio version where the pistachio really gets to shine and they don't disappoint they are so delicious with a lightly crunchy exterior and soft centers that are also easy to make. You need to try this one
Ingredients
- 2 Egg Whites
-
120 Caster Sugar (superfine white sugar)
- 100g Almond Meal
- 100g Shelled Pistachios Ground (*See Note 1)
-
1 Tsp Vanilla Essence
-
Approx. ½ Cup Icing Sugar Mixture (*See Note 2)
Directions
First you want to blitz up your pistachios, if you can find pre-ground one that’s great but I haven’t been able to so I made my own. Simple add your pistachios into a food processer and blitz for about 30 seconds to a minute. You want to just crush them into a finer crumb but don’t over blitz otherwise you will end up with a paste. Don’t worry if you have a few bigger bits its ok as it just adds some texture so don’t stress about it all being a super fine crumb
Add all your dry ingredients into a bowl and mix well together to combine
Separate your egg whites in a separate bowl and whisk with your whisk for a about 30 seconds or so until you have a nice fluffy foam on top and then add in the Vanilla Essence and whisk again to make sure it all mixes nicely. Whisk for about another 30 seconds it will become nice and fluffy. We are just whisking a bit we don’t need to make hard peaks here like meringues (*See note 3)
Then add the egg whites to the dry ingredients and mix together well until its all combined. Cover in a towel or glad wrap and leave for an hour just on the bench is fine
About 20-30 minutes before the hour is up preheat your oven to 175°C and prep your tray with some baking paper or a silicone liner
- Pop the Icing Sugar Mixture into a bowl
- Once your mix has been chilling on the bench for an hour it is time to roll them into small cookie balls. I use a a tsp and grab a heaped amount to roll into a ball and then pop into the Icing Mixture and cover the whole cookie. Then pop onto your tray, continue until all are rolled and leave a few cms bettween each
- Once they are all rolled push the cookies down slightly you can use a fork I just use my fingers and then use your leftover icing to sift over the top of all the cookies. The pushing down and icing is how you get the cracks or that crinkled look
Bake away in the oven for 10-12 minutes they will have a very slight golden colour on the outside edges but only slight and not burnt. We don’t want to overcook or burn them.
- Leave them on the tray for about 8-10 mins to cool slightly before moving them to a cooling rack to cool completely. Once cooled store in an airtight container for up to 2 weeks and you can freeze for about 3 months
Recipe Video
@_ashleysplace_ Ep 6 Dessert Series: You need this recipe! Pistachio Cookies that are soooooo delicious 😋 You saw us make the amaretto version of these but I know not everyone loves amaretto flavouring so I wanted to to try it without And it is literally so delicious 😋 and naturally Gluten Free & Dairy Free which is awesome if you need cookies without these in it Ingredients: 🤎 2 eggs (whites only) 🤎 120 caster sugar 🤎 100g almond flour 🤎 100g pistachios or pistachio meal 🤎 1 tsp vanilla essence 🤎 1/2 cup Icing sugar 🤎 Add your pistachios into a food processer and blitz for about 30 seconds to a minute. You want to just crush them into a finer crumb but don’t over blitz otherwise you will end up with a paste. Don’t worry if you have a few bigger bits its ok 🤎 Add all your Dry ingredients into a bowl and mix well together 🤎 Separate your egg whites in a separate bowl and whisk for a about 30 seconds or so until you have a nice fluffy foam on top and then add in the Vanilla Essence. Whisk for about another 30 seconds it will become nice and fluffy. We are just whisking a bit we don’t need to make hard peaks here like meringues 🤎 Add the egg whites to the dry ingredients and mix together well until its all combined. Cover and leave for an hour just on the bench is fine 🤎 About 20-30 minutes before the hour is up preheat your oven to 175°C and prep your tray with some baking paper or silicone liner 🤎 Pop the Icing Sugar Mixture into a bowl & scoop about a tsp of mixture, roll into a ball & then drop into icing and roll to cover. Pop onto a baking sheet leave a few cm inbetween each cookie 🤎 Once they are all rolled push the cookies down slightly just use my fingers and use your leftover icing to sift over the top of all the cookies. The pushing down and icing is how you get the cracks or that crinkled look 🤎 Bake away in the oven for 10-12 minutes they will have a very slight golden colour on the outside edges not burnt just lightly golden. We don’t want to overcook them 🤎 Leave them on the tray for about 8-10 mins to cool slightly before moving them to a cooling rack to cool completely & store in airtight container @_ashleysplace_#ashleysplace #cookwithash #pistachio #pistachiocookies #cookies #homebaked #homemade #easycookies #gfcookies #almondcookies #pistachionuts #cookierecipe #foodblog #foodblogger #cookierecipe #easycookies #cookie #bakingtiktok #bakingtok #foodtiktok #recipetok #desserttok #cookietok ♬ original sound - Ashleys Place
Recipe Note
FAQ's and Notes:
- I can't find ground pistachios here in Australia or at least where I have looked so I simply make my own. Just get shelled pistachios we don't want to blitz the shell on there as well. When blitzing don't over do it just blitz until its a nice fineish crumb which means its not big chunks, but you don't have to be too particular we just want it ground to mix in nicely with the cookies.
- Icing Sugar Mixture if you are in Aus is the CSR Brand the Pink one, if you are in the US you may call it powdered sugar or confectioners sugar. Pretty much it is what you use to make icing. We use approx. 1/2 a cup but if you need extra or use a but less it's ok
- Some cookies like this use meringue like texture with their eggs but personally I like it this way and it is easier to make, I learnt this method from my friend Vincenzo's Plate. But you really only need to mix it so it goes nice and bubbly and fluffy we don't need stiff peaks here at all. You can watch the video to see what I mean.
Q. Can I use Pistachio Flour or Meal?
A. Yes as long as it just ground pistachios only and not a super fine texture like fine flour.
Q. Can I make the dough the night before and leave it in the fridge to bake the next day?
A. Yes definitely you can do this just make sure you cover it in the fridge so it doesn't dry out and when you go to bake them if they are cold they may take an extra minute or two.
Q. Can I use Vanilla Extract?
A. Yes you can you may just need use less as usually Vanilla Extract is stronger in flavour so try about 1/2 the amount so if making 1 batch 1/2 a tsp. If it is really strong you can start with 1/4 tsp, you can always add more but you can't take it away if you add too much. It really depends brand to brand but usually the difference is half the amount of extract to essence.