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
Ashley’s Place
15
10 minutes
10-12 minutes
Mediterranean
Dessert
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