Cookies with pistachio flour are a delight. They are perfect to enjoy on their own at any time of the day or paired with a cup of hot coffee or tea, during a chat with friends. Packaged in transparent bags and adorned with colorful ribbons, they can be a lovely gift idea. They are very easy to make, require few ingredients, and bake quickly. Moreover, they keep for days in a tin box and will be even softer the next day.
You can also read:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 385.00 (Kcal)
- Carbohydrates 48.88 (g) of which sugars 32.14 (g)
- Proteins 10.24 (g)
- Fat 19.00 (g) of which saturated 2.59 (g)of which unsaturated 15.44 (g)
- Fibers 4.11 (g)
- Sodium 14.46 (mg)
Indicative values for a portion of 80 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 Pistachio Flour
- 5.29 oz unsalted pistachios (or pistachio flour)
- 0.6 cups sugar
- 0.6 cups all-purpose flour
- 1 tsp baking powder
- 1 egg
- to taste vanilla powdered sugar
- to taste unsalted pistachios (for garnish)
What You Need for Cookies with Pistachio Flour
- 1 Food processor
- 1 Bowl
- 1 Small bowl
- 1 Baking tray
- Parchment paper
Preparation of Cookies with Pistachio Flour
Let’s move on to the preparation of Cookies with Pistachio Flour. The pistachio to be used for the preparation of these sweets is the unsalted one and the weight indicated in the ingredients is net of shells.
The pistachio flour can be purchased already made, otherwise it will be necessary to grind pistachios into flour.
This, however, is not a difficult operation, just have a good food processor or a coffee grinder, even better, as the flour will be finer.
The pistachios should be used with their skin. Put the pistachios in the processor in small quantities together with the sugar, also added in small portions.
Adding sugar during the grinding of the pistachio will help retain its oil.
Work until the pistachio has turned into flour. Make sure not to leave it grainy, otherwise, the dough will be mushy.
Put the pistachio flour and sugar in a large bowl. Add the baking powder and flour and mix well with a spoon.
Now add the whole egg and knead everything until you gather all the powders and form a fairly firm dough.
Take small amounts of dough, a little smaller than a walnut, and roll between the palms of your hands to create spheres.
To your liking, on half or all the cookies, embed a pistachio in the center.
In a small bowl, put the powdered sugar and roll the spheres inside. The sugar should cover the cookies abundantly.
The abundant powdered sugar will protect the cookies. It will prevent them from browning and help maintain a nice bright green color as they bake.
Gradually, place the cookies on a non-stick baking tray or lined with parchment paper, spacing them apart, because they will expand as they bake.
Bake in a static oven, preheated to 320-338°F (160-170°C) for 12-15 minutes, checking often because oven temperatures are not all the same.
The cookies should not become dark. When taken out of the oven, they will be soft.
You will need to wait for them to cool down to gain the right consistency. Once cold, they can be stored in a tin box.
And now, it’s time to enjoy these delicious Cookies with Pistachio Flour!
