Here we are with another homemade cookie recipe. Let me introduce you to the Pistachio Cookies, cookies with pistachio cream that are fragrant, delicious, and quick to prepare! Some time ago, I published the recipe for Nutella Cookies, homemade cookies with hazelnut cream, and you loved them! Small and crispy cookies made with very few ingredients: spreadable cream, an egg, flour, and a pinch of salt. Simplicity, as always, is the winning key for simple, quick, and economical recipes.
Taking advantage of the gifted package from the Fabbri 1905 Family, where I found two jars of pistachio spread, I made these small cookies perfect for breakfast or snack, for both adults and kids! Indeed, my whole family and colleagues appreciated these pistachio cookies! In the package, besides the pistachio cream, I found other ingredients that I have already used and will use for my recipes.
Below you’ll find links that will take you to the recipes I’ve already published with the Fabbri 1905 products. Get the cocoa and salted caramel spread if you want to prepare the Cappuccino Madeleines, or the gluten-free Mint Syrup for the Gelatin or to make some soft Muffins. Don’t forget the candied Ginger with which you can make either a sweet recipe like the Plumcake with ginger and chocolate chips or a savory recipe like the Crostini with ginger and cheese that are super melting and fragrant!
I also published a super delicious recipe with cherries in liqueur, one of the products I didn’t know from the Fabbri 1905 line. The muffins with cherries in liqueur and chocolate chips are super easy and quick to prepare, and you’ll also find the video recipe! Since Christmas is coming, I also prepared a cocktail to serve with appetizers or with a homemade aperitif like the Hugo Spritz with elderflower!
During your purchase, you can take advantage of the 20% Discount Code reserved for my blog readers by entering FABBRIRICETTEDIBEA20 before payment in the discount code section!
But now let’s move on to the pistachio cookie recipe and make sure to follow the step-by-step video recipe to avoid mistakes during preparation!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 114.66 (Kcal)
- Carbohydrates 6.51 (g) of which sugars 0.56 (g)
- Proteins 4.43 (g)
- Fat 7.83 (g) of which saturated 0.29 (g)of which unsaturated 0.81 (g)
- Fibers 1.92 (g)
- Sodium 7.08 (mg)
Indicative values for a portion of 1 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 20 Pistachio Cookies
- 1 cup g pistachio cream (from Fabbri 1905)
- 1 egg (at room temperature)
- 1 1/4 cups g flour (previously sifted)
- as needed vegetable oil (to grease your hands)
- 4 tablespoons pistachio cream
- as needed pistachio crumbs
Tools to prepare Pistachio Cookies
- 1 Bowl
- 1 Spoon
- 2 Teaspoons
- 1 Scale
- 1 Spatula
- 1 Oven
- 1 Baking Tray
- 1 Cooling Rack
Steps for Homemade Pistachio Cookies Recipe
Let’s start the preparation by breaking an egg into a bowl, adding a pinch of salt, and working with a fork to incorporate air and fully dissolve the white and yolk.
Take the measured amount of pistachio spread and add it to the bowl, continuing to work with the fork. We will obtain a dense, greenish liquid.
Sift the flour, take a spoon, and slowly add it to the bowl. A few tablespoons at a time, mix the mixture with the fork until you can, then move to your hands or a spatula. Once all the flour is added, form a ball of dough.
At this point, preheat the oven to a maximum of 350-375 degrees Fahrenheit in static mode. Place the tray in the center of the oven, please. Take two trays and place a piece of parchment paper on each. The pistachio cookies should be baked well apart because the balls will flatten during baking and thus need space from one another.
Grease your hands with some vegetable oil and take small portions of dough, initially weighing a few balls to understand the weight so as not to end up with many cookies of different sizes. My pistachio cookies ranged from 1.2 to 1.4 oz, try not to make them too small or too large, as this will alter the cooking time, and some may be undercooked while others overcooked.
Place the pistachio balls on the trays, as I mentioned, well spaced apart. With this recipe, you’ll get about 20 pistachio cookies, so you can place 10 per tray. Once all the balls are ready, use your index or thumb to create the typical and essential indentation in the center, characteristic of pistachio cookies or Nutella cookies.
Bake one tray at a time and let cook, in the center of the oven, for about 12 to 15 minutes. Keep the oven in static mode at 350 degrees for 15 minutes, according to me, it’s the best cooking time and temperature for this type of cookie.
Once out of the oven, immediately transfer them to a cooling rack to let them cool, allowing the moisture to evaporate so that the pistachio cookies remain nice and crispy. After at least an hour, you can fill them with the pistachio cream and the crumbs.
Take two teaspoons and place a dollop of cream in the center of the cookies. Sprinkle with pistachio crumbs, and if you like, you can also add some powdered sugar.
The Pistachio Cookies, cookies with pistachio spread, are finally ready to be enjoyed! Remember that I await you every morning in the group and on the Facebook fan page with the Recipe of the Day!
I wish you all bon appétit and don’t forget the FABBRIRICETTEDIBEA20 code to get a 20% discount for your purchases in the Fabbri 1905 Family store!
Tips, Storage, and Variations:
The main tip is definitely to have the ingredients at room temperature needed for this recipe. Another essential aspect is the oven should be at the correct temperature, always better a little lower if you think it heats too much like my old oven did.
As a third tip I recommend not overbaking the cookies, at first they seem soft but then, as they cool, they become the right consistency, super crispy and fragrant.
You can store the pistachio cookies in a cake container for a few days, but you’ll see they’ll disappear so quickly you won’t even be able to store them.
For variations I can tell you that you can replace the pistachio crumbs with a hazelnut, an almond, or a half walnut. I think dried fruits are perfect as decoration for this pistachio cookie.
