Why Make This Recipe
Sugar-Free Italian Pistachio Cookies are a delightful treat that anyone can enjoy without the added sugar. These cookies are perfect for those who are watching their sugar intake or following a low-carb diet. The use of almond flour and ground pistachios gives them a nutty flavor and chewy texture. Plus, they are easy to make, and you can enjoy them guilt-free!
Table of Contents
Table of Contents
How to Make Sugar-Free Italian Pistachio Cookies
Ingredients
- 2 cups almond flour
- 1 cup finely ground pistachios
- 2 large egg whites
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup erythritol or your preferred sugar substitute
- Finely ground pistachios for dusting
- Optional: whole pistachios for garnish
Directions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a bowl, combine the almond flour, ground pistachios, erythritol, and 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, press a whole pistachio on top of each cookie.
- Lightly dust the tops of the cookies with finely ground pistachios.
- 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 Sugar-Free Italian Pistachio Cookies
Serve these delicious cookies as a snack or dessert. They go great with a cup of coffee or tea. You can also serve them at parties or family gatherings to impress your guests with a unique and tasty treat.
How to Store Sugar-Free Italian Pistachio Cookies
Store your cookies in an airtight container at room temperature. They will stay fresh for up to one week. If you want to keep them longer, consider freezing them. Just place them in a freezer-safe container, and they will last for up to three months.
Tips to Make Sugar-Free Italian Pistachio Cookies
- Make sure to measure your ingredients accurately for the best results.
- Use fresh egg whites for better volume when beating them.
- Consider adding a pinch of cinnamon for an extra layer of flavor.
- If you want a crunchier texture, bake them a little longer but keep an eye on them to prevent burning.
Variation
You can change up this recipe by adding your favorite nuts or even chocolate chips if you prefer, provided they are sugar-free. You can also experiment with different extracts, like hazelnut or coconut, for a new flavor twist.
FAQs
1. Can I make these cookies vegan?
Yes! You can replace the egg whites with aquafaba (the liquid from a can of chickpeas). Use about 3 tablespoons of aquafaba for each egg white.
2. How can I tell when the cookies are done?
The cookies are ready when the edges are lightly golden and the tops are slightly cracked. They will firm up a little as they cool.
3. Can I use regular sugar instead of erythritol?
Yes, you can use regular sugar if you don’t need to make them sugar-free, but keep in mind that this will change the nutrition facts of the cookies.
Sugar-Free Italian Pistachio Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
Description
Delightful sugar-free cookies made with almond flour and ground pistachios, perfect for a low-carb diet.
Ingredients
- 2 cups almond flour
- 1 cup finely ground pistachios
- 2 large egg whites
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup erythritol or your preferred sugar substitute
- Finely ground pistachios for dusting
- Optional: whole pistachios for garnish
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a bowl, combine the almond flour, ground pistachios, erythritol, and 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, press a whole pistachio on top of each cookie.
- Lightly dust the tops of the cookies with finely ground pistachios.
- 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 cookies in an airtight container at room temperature for up to a week or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian