Some time ago, I had the pleasure of being gifted by a well-known Sicilian company with a variety of liqueur creams, including the pistachio one that we immediately loved from the first taste! Given the quality and simplicity of the ingredients, it’s an extreme pleasure for the palate, what can I say!? Of course, drinking this liqueur pure is already the best, but I wanted to experiment with it in the kitchen too, particularly in a cookie dough, thus evoking the scents and colors of my beloved land. An absolute delight, next time I want to make them also with pistachio cream. As you can see, I sacrifice myself for you, to perfect every recipe and manage to tempt you at least a little, at least that’s the hope! These cookies are perfect for an end of meal, at lunch or dinner, perhaps enjoyed while sipping or literally dipping them in the same liqueur they are made with! But also as a snack simply with tea or some aromatic infusion or to garnish pistachio or vanilla ice creams, I assure you they are still a special treat! The gloomy days of these days still allow it. What are you waiting for?

If you love pistachio, don’t miss these recipes as well:

Difficulty: Very easy
Cost: Expensive
Rest time: 1 Hour
Preparation time: 10 Minutes
Portions: 30/35 cookies
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it costs you nothing extra!

1 1/2 cups all-purpose flour
1 cup pistachio flour
1/3 cup whole cane sugar
1 egg
1 1/3 fl oz pistachio cream liqueur
2 tbsp butter
1/4 teaspoon baking soda
1 pinch salt
as needed pistachio flour
as needed powdered sugar

Tools

1 Bowl
1 Sieve
1 Wooden spoon
1 Plastic wrap
1 Rolling pin
1 Cookie cutter
1 Baking sheet
1 Baking paper
1 Cooling rack

Preparation

In a large bowl, combine the two flours previously sifted with the baking soda (fig. 1).
Mix and add the whole cane sugar (fig. 2).
Make a well and crack the egg into it with a pinch of salt (fig. 3).
Once the egg is mixed, add the soft butter in pieces (fig. 4).
And finally the pistachio cream liqueur (fig. 5).
Quickly work with your hands on a work surface until you get a homogeneous dough (fig. 6).
Cover with plastic wrap and let rest in the fridge for 1 hour (fig. 7).
After the resting time in the fridge, roll out half of the dough on a floured work surface with a rolling pin, leaving the rest in the fridge (fig. 8).
Cut out your cookies with a cutter of your choice until all the dough is used (fig. 9).
As you make the cookies, place them on a baking sheet lined with parchment paper (fig. 10).
Bake in a preheated oven at 350°F for about 10 minutes. The cookies should be just slightly golden! Remove from the oven and let cool on a rack (fig. 11).
Garnish with pistachio flour and powdered sugar to taste while still warm.
And voilà…your cookies with Sicilian pistachio cream liqueur are ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!