How delicious the Cookies with Almonds and Pistachios are, prepared in just a few minutes and are very tasty! Ideal for placing in transparent bags, tied with some ribbons, and offering them as a gift. The cookies with nuts are my favorite, and I must confess they have been very successful at my home. The Almond and Pistachio Cookies keep well for up to a week if stored in a tin box. I cut them into chunks, but you can shape them as you like. If you also want to prepare these delicious treats, then follow me in the kitchen.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 303.17 (Kcal)
- Carbohydrates 52.29 (g) of which sugars 24.97 (g)
- Proteins 8.50 (g)
- Fat 8.52 (g) of which saturated 1.19 (g)of which unsaturated 6.77 (g)
- Fibers 2.59 (g)
- Sodium 18.70 (mg)
Indicative values for a portion of 81 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cookies with Almonds and Pistachios
- 2 1/4 cups all-purpose flour
- 3/4 cup sugar
- 2 eggs
- 2 1/2 oz almonds
- 1 3/4 oz pistachios
- 2 tsps honey
- 1 tsp baking powder
- as needed granulated sugar (for coating)
- 1/2 tsp ground cinnamon
What You Need for Cookies with Almonds and Pistachios
- Small bowls
- 1 Food processor
- 1 Stand mixer
- 1 Baking tray
- Parchment paper
Procedure for Cookies with Almonds and Pistachios
First, place the almonds and pistachios in a small food processor or blender along with half the sugar and grind them to a fairly fine crumb.
To mix the cookies with almonds and pistachios, you can proceed either by hand or with a stand mixer. In the case of hand mixing, follow the same workflow order as with the mixer.
In the mixer bowl, combine flour with baking powder, the reserved sugar, the chopped nuts, eggs, honey, and cinnamon, and start mixing.
Once all the ingredients are well combined, empty the bowl onto a work surface and work with your hands.
If the mixture, after being compacted, turns out to be sticky, sprinkle a little flour and continue to work it.
Divide the dough into three parts and form each into a sort of breadstick about 1 1/4 inches thick and cut into pieces about 1 1/2 inches long.
Pass them, one by one, in a small bowl where granulated sugar has been placed and place the treats on a parchment-lined baking tray.
They should be placed a bit apart, because, as there is baking powder, they will rise during baking.
Bake in a preheated oven at 356°F for 15 minutes. The almond and pistachio cookies will be soft when just taken out of the oven, but just wait a few minutes, and they will acquire the right consistency.
At this point, remove them from the tray and arrange them on a serving plate, or store in a tin box or an airtight container.
Enjoy your tasting!
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I invite you to subscribe to my YOUTUBE CHANNEL and activate notifications to be informed about my video recipe publications. If you want to become a fan of my Facebook page to be updated on my new recipes and stay in touch with me, click HERE and then click LIKE. Annamaria tra forno e fornelli is also on Instagram Pinterest and Twitter, follow me in great numbers. You can enable PUSH NOTIFICATIONS to receive my recipes for free on your smartphone. The form to join is at the top right. THANK YOU FOR YOUR ATTENTION AND HAPPY BROWSING.
FAQ (Questions and Answers)
Can I use only one type of nut?
Certainly, but, in this case, the quantity must correspond to the total weight of both almonds and pistachios.
