why make this recipe
Soft & Chewy Italian Pistachio Delights are a perfect treat for any occasion. They offer a delightful, nutty flavor that pairs beautifully with the sweetness of the sugar. The chewy texture makes them irresistible, and they are simple to prepare. Whether you are hosting a gathering, wanting a special snack, or wishing to impress your family and friends, these cookies are sure to please.
how to make Soft & Chewy Italian Pistachio Delights
Ingredients
- 1 1⁄2 cups pistachio flour
- 1 cup powdered sugar
- 2 large egg whites
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- A pinch of salt
- Powdered sugar (for dusting)
- Chopped pistachios (optional, for garnish)
Directions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a bowl, combine the pistachio flour, powdered sugar, and a pinch of salt. Stir until well blended.
- In a separate bowl, beat the egg whites until soft peaks form. Gently fold in the almond and vanilla extracts.
- Gradually fold the dry ingredients into the whipped egg whites until a sticky dough forms. Be careful not to overmix.
- With damp hands, form small mounds of dough (about 1 inch in diameter) and place them on the prepared baking sheet. If desired, sprinkle a few chopped pistachios on top of each cookie.
- Lightly dust the tops of the cookies with powdered sugar.
- Bake for 15-20 minutes, or until the edges are lightly golden and the tops are slightly cracked.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
how to serve Soft & Chewy Italian Pistachio Delights
Soft & Chewy Italian Pistachio Delights are best served fresh. You can enjoy them on their own or pair them with tea or coffee. They also make a lovely dessert alongside a scoop of vanilla ice cream. For an elegant touch, plate them with a sprinkle of extra powdered sugar and a few chopped pistachios on top.
how to store Soft & Chewy Italian Pistachio Delights
To keep your Soft & Chewy Italian Pistachio Delights fresh, store them in an airtight container at room temperature. They can last for up to a week. If you want to keep them for longer, you can freeze them. Just place the cookies in a single layer on a baking sheet to freeze them, then transfer them to a freezer-safe container once solid. They can be kept in the freezer for up to three months.
tips to make Soft & Chewy Italian Pistachio Delights
- Make sure to measure the pistachio flour properly, as using too much can alter the texture.
- Use room temperature egg whites for better volume when beating.
- Don’t worry if the dough seems sticky; that’s how they should be for the right chewy texture.
- You can add food coloring to the dough to make colorful cookies for a special occasion.
variation
You can try adding different extracts like lemon or orange for a twist on the flavor. Mixing in some chocolate chips or other nuts can also provide a unique taste and texture.
FAQs
1. Can I use regular flour instead of pistachio flour?
No, regular flour will change the texture and flavor of the cookies. Pistachio flour is key to their uniqueness.
2. How do I know when the cookies are done?
The cookies are done when the edges are lightly golden and the tops appear slightly cracked.
3. Can I make these cookies vegan?
Yes, you can try replacing the egg whites with aquafaba (the liquid from canned chickpeas) for a vegan option.
4. What should I do if I can’t find pistachio flour?
You can make your own by grinding shelled pistachios in a food processor until fine, but be careful not to turn them into a paste.
5. Can I add more sugar to make them sweeter?
Yes, you can add a little more powdered sugar to taste, but remember that they will be sweet enough with the current measurements.
Soft & Chewy Italian Pistachio Delights
- Total Time: 35 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Deliciously soft and chewy cookies made with pistachio flour, perfect for any occasion.
Ingredients
- 1 1⁄2 cups pistachio flour
- 1 cup powdered sugar
- 2 large egg whites
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- A pinch of salt
- Powdered sugar (for dusting)
- Chopped pistachios (optional, for garnish)
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a bowl, combine the pistachio flour, powdered sugar, and a pinch of salt. Stir until well blended.
- In a separate bowl, beat the egg whites until soft peaks form. Gently fold in the almond and vanilla extracts.
- Gradually fold the dry ingredients into the whipped egg whites until a sticky dough forms. Be careful not to overmix.
- With damp hands, form small mounds of dough (about 1 inch in diameter) and place them on the prepared baking sheet. If desired, sprinkle a few chopped pistachios on top of each cookie.
- Lightly dust the tops of the cookies with powdered sugar.
- Bake for 15-20 minutes, or until the edges are lightly golden and the tops are slightly cracked.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to a week. For longer storage, freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian