These Italian Pistachio Cookies are soft, chewy, and moist, dipped in chopped up pistachios. These are the pistachio version of the pignoli cookies that our family always serves on Christmas!
If you love these pistachio cookies, try these Chewy White Chocolate Macadamia Nut Cookies or Chewy Pumpkin Chocolate Chip Cookies.
A Quick Look at The Recipe
- ✅Recipe Name: Italian Pistachio Cookies
- ⏲️Ready in: 30 minutes
- 👪Makes: 12 cookies
- 📋Main ingredients: raw pistachios, sugar, egg whites.
- ⭐Why You'll Love This Recipe: This is the pistachio version of the pignoli cookies, and these are the softest, chewiest cookies you'll ever have.
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Why This Recipe
This recipe combines one of my favorite cookies with my favorite flavors. I started developing these with my friend Mary when we were making her Pignoli Cookies. I modeled these as a pignoli cookie, but made with pistachio paste and chopped pistachios instead of almond paste and pine nuts.
We love this recipe because of how soft and chewy these cookies get, plus they're really easy to make with only 5 ingredients.
I love to take a recipe I love and transform the flavors into another dish, like Broccoli Rabe and Tortellini Soup, and my Pasta with Sausage and Broccoli Rabe.
Ingredient Notes and Substitutions
- Pistachios- It's best to use raw kernels because they're still somewhat moist and creamy. If you swap for roasted, they will be noticeably drier.
- Simple Syrup-We add simple syrup to the pistachios to make a pistachio paste similar to the almond paste you use in pignoli cookies.
*Please see the recipe card below for more information on the ingredients.
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How to Make Italian Pistachio Cookies
Step 1: In a food processor, blend 7 oz of pistachios until chopped finely. Add in the simple syrup and process until well combined. Then add ⅓ cup of sugar and pulse until just combined. Add another ⅓ cup of sugar and pulse until just combined.
Step 2: In a standing mixer with a whisk attachment, add 2 egg whites and whisk on high until the egg whites have stiff peaks.
Step 3: Add the pistachio mixture and salt to the egg whites. Use a spatula to fold in the mixture until combined. Place in the refrigerator for 1 hour. Chop the remaining 3 oz of pistachios.
Step 4: Preheat the oven to 325℉. Roll the dough into 1.5 tablespoon balls. Roll the dough balls into the chopped pistachios.
Step 5: Place onto a parchment-lined baking sheet. Bake in the oven for 14-15 minutes. Cool for 5 minutes on the baking tray and then transfer to a cooling rack.
This delicious, sweet, and nutty Italian pistachio cookie came to be through experimenting with a pignoli cookie recipe, but turned out to be an intensely flavorful and rich dessert.
I love how simple this recipe is with only a few ingredients. It's perfect to serve as a holiday cookie or after dinner with coffee. I gave my first batch to a group of old Italian women across the street from my house, and they had high praise! Serve after a delicious Italian dinner of Authentic Italian Sunday Sauce or Restaurant-Style Chicken Francese!
Pro-Tips
- When processing the sugar with the pistachio paste, pulse it until it reaches a wet sand texture. I compare it to the kinetic sand my kids have.
- The dough is really sticky, but once you roll it in the chopped pistachios, it's easier to handle.
- Don't bake until browned. If you're looking for the cookies to be browned, you'll overcook them.
- Let the Italian pistachio cookies rest on the tray for at least 5 minutes so they don't fall apart when you transfer them to the cooling rack.
FAQs about Pistachio Cookies
The cookies are supposed to be soft and doughy. If you feel like your dough is too wet, you can add another ounce of processed pistachios to help dry it a bit. Sometimes, some egg whites are larger than expected, making this dough wetter than it should be.
It will harden up when it rests in the refrigerator for an hour. It will be a lot easier to handle once you coat it in the chopped pistachios.
There are some traditional pistachio cookies, but this one is developed from a pignoli cookie recipe to have a similar texture and feel.
More Pistachio Recipes
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
Italian Pistachio Cookies
Equipment
- 1 large bowl
- 1 standing mixer
- 1 food processor
- 1 cooling rack
Ingredients
- 10 oz raw pistachio kernels
- 1.5 tablespoon simple syrup
- ⅔ cup sugar
- 2 egg whites
- 1 teaspoon salt
Instructions
- In a food processor, blend 7 oz of pistachios until chopped finely. Add in the simple syrup and process until well combined. Then add ⅓ cup of sugar and pulse until just combined. Add another ⅓ cup of sugar and pulse until just combined.
- In a standing mixer with a whisk attachment, add 2 egg whites and whisk on high until the egg whites have stiff peaks.
- Add the pistachio mixture and salt to the egg whites. Use a spatula to fold in the mixture until combined. Place in the refrigerator for 1 hour. Chop the remaining 3 oz of pistachios.
- Preheat the oven to 325℉. Roll the dough into 1.5 tablespoon balls. Roll the dough balls into the chopped pistachios. Place onto a parchment-lined baking sheet. Bake in the oven for 14-15 minutes. Cool for 5 minutes on the baking tray and then transfer to a cooling rack.
Video
Notes
- When processing the sugar with the pistachio paste, pulse it until it is a wet sand texture. I compare it to the kinetic sand my kids have.
- The dough is really sticky, but once you roll it in the chopped pistachios, it's easier to handle.
- Don't bake until browned. If you're looking for the cookies to be browned, you're going to overcook them.
- Let the Italian pistachio cookies rest on the tray for at least 5 minutes so they don't fall apart when you transfer them to the cooling rack.
Vincent DelGiudice says
I loved creating this recipe! These cookies are so sweet and rich and soft. The softer the cookie the better in my opinion. Let me know what you think of these below by leaving a review!