Can pistachios be used in baking?

Absolutely! Pistachios are a wonderful ingredient to add to your bakes, whether you're making these buttery Italian cookies, Cranberry Pistachio Biscotti , Pistachio Macarons , Persian Chickpea Cookies with Pistachio , pistachio ice cream, and so much more! You can even use pistachio flour instead of almond flour to add that nutty flavor to special cakes, pastries, and fillings. Get yourself a bag of pistachios and have fun with them!

Should you use raw or toasted pistachios in cookies?

Although you can use either, I prefer to use raw pistachios. They seem to add even more of a green color and a wonderful flavor. Plus, they'll toast in the oven. If you use toasted nuts, they could become overbaked and turn bitter. That doesn't happen often, so it's really up to you! You can also use unsalted pistachios instead of salted, but you may want to add a pinch of sea salt to compensate for the change in flavor.

Do I have to roll pistachio cookies in powdered sugar?

There are so many great recipes for pistachio cookies out there, and they're all slightly different! These pistachio cookies are similar to Italian wedding cookies, so they're rolled in powdered sugar. This adds a little sweetness to balance the buttery cookies on the inside, and it gives them a really fun appearance. You can roll the balls and cook them without the powdered sugar, but they won't have the same sweetness, flavor, or final texture.

Pistachio Cookies

Name: Pistachio Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 cup raw pistachios, shelled; 1 cup unsalted butter, softened to room temperature; 1 1/2 cup confectioners’ sugar, divided; 2 teaspoons almond extract; 1 teaspoon vanilla extract; 1 drop green gel food coloring; 2 ½ cups all-purpose flour

Description

These Pistachio Cookies are the perfect little bites! They're made with real ground pistachios suspended in a buttery, crumbly cookie dough, which melts in your mouth. The powdered sugar makes them stand out on any cookie tray and gives the shortbread-like interior a little extra sweetness. Even better, this is also a no-chill recipe, so you can have perfectly baked cookies ready in just minutes!

Ingredients

Scale

1 cup raw pistachios, shelled
1 cup unsalted butter, softened to room temperature
1 1/2 cup confectioners’ sugar, divided
2 teaspoons almond extract
1 teaspoon vanilla extract
1 drop green gel food coloring
2 ½ cups all-purpose flour

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Instructions

Preheat oven to 350F. Line a large half sheet baking tray with a silicone baking mat or parchment paper and set aside.
Add the pistachios to a food processor or blender and pulse mix until they are ground finely. Reserve 2 tablespoons for topping the cookies. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer cream together butter and ½ cup sugar on medium speed until light and fluffy, about 2 minutes.
Add the crushed pistachios, almond extract, vanilla, and food coloring to the mixing bowl. Beat on low until incorporated. Add flour and beat until just combined.
Use a small cookie scoop to scoop out 1 tablespoon of cookie dough. Use your hands to roll it into a ball.
Dip the cookie balls in confectioners’ sugar and roll to coat.
Place the cookie balls onto the lined baking sheet, spaced about 2 inches apart. Bake for 13 to 15 minutes, until edges just start to brown. Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully transfer to a wire cooling rack to cool completely.

Notes

How to store: Store leftover cookies in an airtight container at room temperature for approximately 1 week or refrigerate them for 2-3 weeks. Be sure to choose an airtight container, as the powdered sugar will become clumpy and hard if there is any moisture.

How to freeze: Your freezer is your friend when it comes to these cookies! Freeze the baked cookies in a freezer-safe container for up to 3 months and thaw them in the fridge or on the counter.

Freezing cookie dough: You can also freeze the unbaked dough balls to bake later. Just place the cookie balls (uncoated in sugar) on a parchment paper lined baking sheet. Freeze for 1-2 hours until hard, then transfer to an airtight container or freezer bag. Let the cookie balls thaw in the fridge overnight, then roll them in powdered sugar just before baking.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Cookies
Method: Bake
Cuisine: Italian