Why Make This Recipe
Italian Pistachio Cookies are a delightful treat that combines the rich flavor of pistachios with the comfort of homemade cookies. They’re perfect for any occasion, whether you’re baking for a party, a holiday, or just for yourself! The unique flavor of these cookies is sure to impress your friends and family. Plus, they are easy to make, making them a great choice for bakers of all skill levels.
How to Make Italian Pistachio Cookies
Ingredients:
- 1 cup shelled pistachios
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Directions:
- Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper—this makes clean-up a breeze!
- In your trusty food processor, pulse the pistachios until they are finely chopped, and set them aside. The smell will take you right back to your last Italian getaway!
- In a medium bowl, whisk together the flour, baking powder, and salt. Take a moment to appreciate the simple ingredients coming together.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This is your time to shine—add in the egg, vanilla extract, and almond extract, mixing until everything is beautifully combined.
- Gradually fold the flour mixture into the butter mixture, mixing just until you can no longer see the flour. Then gently fold in those lovely chopped pistachios for that crunch we all adore.
- Using a tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving a few inches between each one to allow for spreading.
- Bake these beauties for 12-15 minutes or until their edges are a lovely golden hue. Let them rest on the baking sheet for a few minutes before transferring to a cooling rack, where they’ll finish cooling down and become the perfect texture.
How to Serve Italian Pistachio Cookies
Italian Pistachio Cookies are best enjoyed warm but can also be served at room temperature. Pair them with a cup of coffee, tea, or even a scoop of vanilla ice cream for a delicious dessert! They are great for sharing at gatherings, as they are sure to be a crowd-pleaser.
How to Store Italian Pistachio Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to keep them longer, you can freeze them in a freezer-safe container for up to three months. Just let them thaw at room temperature before enjoying!
Tips to Make Italian Pistachio Cookies
- Make sure your butter is softened for easier mixing.
- Don’t over-mix your dough once you add the flour to keep the cookies tender.
- For extra pistachio flavor, you can add a little more finely chopped pistachios on top before baking.
Variation
You can add chocolate chips or dried cranberries to the cookie dough for an extra burst of flavor! Just make sure to adjust the amount of sugar if you add sweet mix-ins.
FAQs
1. Can I use other nuts instead of pistachios?
Yes, you can substitute other nuts like almonds or walnuts for a different flavor.
2. Can I make these cookies gluten-free?
Absolutely! You can use a 1:1 gluten-free flour blend in place of all-purpose flour.
3. How do I know when the cookies are done?
The cookies are done when the edges are golden brown. They may look slightly soft in the center, but they will firm up as they cool.
Italian Pistachio Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delightful Italian Pistachio Cookies that combine rich pistachio flavor with the comfort of homemade baking.
Ingredients
- 1 cup shelled pistachios
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Pulse the pistachios in a food processor until finely chopped, then set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the egg, vanilla extract, and almond extract, mixing until combined.
- Gradually fold the flour mixture into the butter mixture until just combined. Gently fold in the chopped pistachios.
- Using a tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving space between each one.
- Bake for 12-15 minutes until the edges are golden brown. Let cool for a few minutes on the baking sheet before transferring to a cooling rack.
Notes
Cookies best enjoyed warm or at room temperature. Store in an airtight container at room temperature for up to a week, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian