Italian Pistachio Cookie Recipe (2024)

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This recipe for Italian Pistachio Cookies uses only 5 ingredients. The cookies are soft and share the tastes of pistachio and lemon. They are great for a quick cookie recipe any time of the year, and the green color also makes them a great fit for Christmas dessert!

Italian Pistachio Cookie Recipe (1)

Recipe Origin

When I was living abroad in Italy I developed a very bad/wonderful habit of walking into random bakeries every time I went anywhere. I couldn’t help myself! I would always order something I had never tried before, trying to expand my horizons as much as possible when it came to Italian food.

There was one bakery that stood out to me above all the rest. I don’t remember the name of it, but take me back to Roma and I could walk you there with my eyes closed. And inside this bakery, there was one cookie that crowned every other cookie.

I found myself buying this cookie whenever I walked by Campo Dei Fiori (which happened frequently) and savoring every single delicious bite.

Italian Pistachio Cookie Recipe (2)

Once I came home I realized that I wasn’t going to be able to buy the cookie whenever I wanted, and was absolutely devastated.

Harnessing the power of the internet, I took to my blog. On my Instagram Stories I described the cookie…. The taste, the color, the shape, the deliciousness.

People around the world were sending me links and photos of cookie recipes that might fit my description, but none of them matched my beloved cookie.

Finally, one of my followers from India messaged me. He had a friend that was studying to be a pastry chef in Italy and he had asked her about the cookie.. She used my clues and gave her best guess; I looked it up. She was right!!

Finally, I had what I needed. I could only find recipes for this cookie with almond flavoring, but, in my opinion, the pistachio is what makes the cookie great.

I adapted the recipes I found and came up with this beautiful creation…. My Italian Pistachio Cookies. I hope you love them as much as I do!

Why Make this Recipe

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  1. Soft Italian Cookie: It’s very rare to find an Italian cookie that is soft instead of crunchy. And while I love the flavors of Italian cookies, I’m not always a fan of the crunchiness (except with biscotti… those are always delicious). This cookie takes the taste of Italian Pistachios and pairs it with a soft, delicate cookie that you will love.
  2. 5 Ingredients: No need to buy a million extracts or flavorings for this cookie. Simply use the 5 ingredients in this recipe and have a delicious cookie in no time!
  3. Great for Christmas: Want a unique and delicious cookie for Christmas? This recipe is perfect, especially for it’s green color!

What Ingredients Do I Need to Make this Recipe

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  1. Pistachios: You can buy these in bulk in the health section of your grocery store. Make sure they are shelled (for ease) and unsalted (for taste). Do not roast your pistachios.
  2. Almond Flour: Almond flour can be found in your grocery store, typically with the rest of the organic flours. I use Bob’s Red Mills. Make sure you buy super-fine flour as opposed to coarse.
  3. Lemon Zest: The easiest way to zest a lemon (in my opinion) is to run it across the medium setting on a cheese grater. You can also use a lemon zester if you are lucky enough to have one (I am not).

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How to Make this Recipe

Step 1: Make the Dough

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Preheat the oven to 350 degrees Fahrenheit.

Use a spice grinder or food processor to grind the pistachios into a fine flour.

In a bowl, combine the pistachio flour with the almond flour. Add sugar, eggs, and lemon zest.

Mix to combine.

Step 2: Form Cookies

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Break cookie dough into pieces a little bigger than a walnut shell. Coat hands in powdered sugar and rub on the outside of the cookie dough ball until the dough is covered in powdered sugar.

Place on an ungreased cookie sheet, leaving indents with your fingers on the dough.

Step 3: Bake

Italian Pistachio Cookie Recipe (7)

Bake for about 15 minutes. The dough should still be soft, like marzipan.

Bake for 18-22 minutes for a crunchier cookie.

Expert Tips

  • When processing the pistachios into flour, make sure to use a high powered grinder. I would recommend a food processor.
  • You may need to open the food processor, stir the pistachios, and continue processing. Make sure that the flour is very fine and that there are no hard pistachios left in the flour. You can even run the flour through a sieve to ensure you’ve gotten all of the hard pieces out.
  • The cookies are meant to be softer cookies. However, if you want them to be a bit crunchier, like normal Italian cookies, feel free to bake them for about 20-22 minutes instead of the recommended 15.
  • If you want a less strong lemon flavor, use about ½ of the lemon zest suggested.

Recipe FAQs

Can I Buy Pistachio Flour?

Italian Pistachio Cookie Recipe (8)

You certainly can buy pistachio flour if you’d like, however I wouldn’t recommend it. Pistachio flour is incredibly expensive and not typically found in stores. You’d likely need to buy it off of the internet and have it shipped to your house. If you want to do this, you can buy Pistachio Flour here.

However, I recommend buying pistachios and simply grinding them into flour yourself. It is far easier than searching high and low for pistachio flour or paying a large amount of money for a single pound.

Did you like this Pistachio Cookie Recipe? If so, check out these other recipes I’ve picked out just for you:

  • Pecan Snowball Cookies
  • Fast and Easy Maple Cookie Recipe
  • Cocadas: Coconut Cookies from Bolivia
  • Easy Cucumber Salad Recipe with Pistachio

Italian Pistachio Cookie Recipe (9)

Traditional Italian Pistachio Cookies

This recipe for Italian Pistachio Cookies uses only 5 ingredients. The cookies are soft and share the tastes of pistachio and lemon. They are great for a quick cookie recipe any time of the year, and the green color also makes them a great fit for Christmas dessert!

5 from 88 votes

Print Pin Rate

Course: Cookies, Dessert

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 21 cookies

Calories: 139kcal

Author: Alexandria Drzazgowski

Ingredients

  • 200 g 1 ⅔ cup shelled, unroasted, unsalted pistachios, (shelled means no shells on the pistachios!)
  • 175 g 1 ¾ cup almond flour
  • 175 g 1 ¾ cup powdered sugar
  • 2 eggs
  • Zest of one lemon
  • Extra powdered sugar, for coating

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.

  • Use a spice grinder or food processor to grind the pistachios into a fine flour.

  • In a bowl, combine the pistachio flour with the almond flour. Add sugar, eggs, and lemon zest. Mix to combine.

  • Break cookie dough into pieces a little bigger than a walnut shell. Coat hands in powdered sugar and rub on the outside of the cookie dough ball until the dough is covered in powdered sugar.

  • Place on an ungreased cookie sheet, leaving indents with your fingers on the dough.

  • Bake for about 15 minutes. The dough should still be soft, like marzipan. Bake for 18-22 minutes for a crunchier cookie.

Notes

Recipe copyright The Foreign Fork. For educational or personal use only.

  • Pistachios: You can buy these in bulk in the health section of your grocery store. Make sure they are shelled (for ease) and unsalted (for taste). Do not roast your pistachios.
  • Almond Flour: Almond flour can be found in your grocery store, typically with the rest of the organic flours. I use Bob’s Red Mills. Make sure you buy super-fine flour as opposed to coarse.
  • Lemon Zest: The easiest way to zest a lemon (in my opinion) is to run it across the medium setting on a cheese grater. You can also use a lemon zester if you are lucky enough to have one (I am not).
  • When processing the pistachios into flour, make sure to use a high powered grinder. I would recommend a food processor.
  • You may need to open the food processor, stir the pistachios, and continue processing. Make sure that the flour is very fine and that there are no hard pistachios left in the flour. You can even run the flour through a sieve to ensure you’ve gotten all of the hard pieces out.
  • The cookies are meant to be softer cookies. However, if you want them to be a bit crunchier, like normal Italian cookies, feel free to bake them for about 20-22 minutes instead of the recommended 15.
  • If you want a less strong lemon flavor, use about ½ of the lemon zest suggested.

Nutrition

Serving: 1cookie | Calories: 139kcal | Carbohydrates: 13g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 7mg | Potassium: 102mg | Fiber: 2g | Sugar: 9g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

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Italian Pistachio Cookie Recipe (2024)

FAQs

Which of the following is a very popular cookie from Italy? ›

Biscotti: Perhaps one of the most famous Italian cookies, biscotti are crispy, twice-baked treats that are perfect for dipping in coffee or wine. Traditionally flavored with almonds and fragrant anise, these long-lasting cookies are a staple in every Italian household.

What is an Italian cookie that is dry crunchy and is twice baked? ›

Biscotti is a type of Italian biscuit or cookie that's baked twice to achieve its characteristic dry and crunchy texture. The name “biscotti” actually means “twice-cooked” or “twice-baked” in Italian. Traditional biscotti are often flavored with almonds and may have a hint of anise or other spices.

What is the name of the Italian cookie? ›

Today, I want to share a little bit about Italian cookies called Biscotti. Biscotti, also known as cantuccini or mandelbrot (Mandel bread), are traditional Italian cookies with a long history and rich cultural significance.

How do you eat crema al pistacchio? ›

Eat it on a croissant (the closest you'll get to a cornetto outside of Italy), use is it to fill sandwich cookies, stir a little into frosting, mix it into mascarpone cream for tiramisù, serve it a top waffles or pancakes, spread it on a slice of pound cake, slather it on brioche, or, more simply: eat a spoonful or two ...

What is the number one selling cookie in the world? ›

According to the Kraft Foods company, the Oreo is the "World's Best Selling Cookie".

What is the number one cookie in Italy? ›

Amaretti di Saronno are recognizable throughout Italy by their packaging and certainly the most famous variety. They are sweet and crunchy almond cookies ideal for drinking with a dessert wine or with a cup of tea. These cookies are also popular in cooking other dishes.

What makes a cookie chewy instead of crunchy? ›

Well, the long and short answer to chewy cookies is it's all about the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with wet and dry ingredients, or even just changing the way you incorporate certain ingredients.

What kind of cookies are in an Italian cookie tray? ›

Our Classic Italian assortment is a great way to sample of our traditional sweets. This tray includes Cranberry Almond Biscotti, Amaretto Biscotti with Almonds, Chocolate Almond Macaroons and Pignoli Cookies.

Why are my Italian cookies flat? ›

Explore the following reasons why cookies spread too much so you can achieve better results the next time you bake.
  • OVEN IS TOO HOT. ...
  • INGREDIENTS MEASURED INCORRECTLY. ...
  • BAKING SHEET IS TOO HOT. ...
  • BUTTER IS TOO SOFT. ...
  • BAKING SHEET IS OVER-GREASED. ...
  • DOUGH WASN'T CHILLED BEFORE BAKING. ...
  • DOUGH IS OVERMIXED. ...
  • BAKING SHEET WAS OVERCROWDED.

What is the most famous dessert in Italy? ›

Probably the most famous of all Italian desserts, Tiramisù is a powerful layering of coffee-soaked savoiardi (sponge finger biscuits) and a rich cream made with mascarpone cheese, eggs and sugar, sometimes spiced up with a drop of liqueur.

What are Elvis cookies? ›

The Elvis: Peanut Butter, Banana and Bacon Chocolate Chip Cookies.

What cookies do Italians eat? ›

Most Popular Italian Cookies
  • Amaretti. These lovely almond-flavoured biscotti were supposedly first made during the Middle Ages. ...
  • Ricciarelli. ...
  • Baci di dama. ...
  • Chocolate-Pistachio Biscotti. ...
  • Savoiardi. ...
  • Canestrelli. ...
  • Biscotti al Cocco. ...
  • Pizzelle.
Oct 22, 2020

Does crema di pistacchio need to be refrigerated? ›

Store out of direct sunlight and refrigerate after opening.

What pairs well with pistachio butter? ›

Use pistachio butter or paste:
  • As a spread for sweet or savory crepes. ...
  • As a topping for crostini.
  • As a flavoring for ice cream, mousses, and buttercreams.
  • As a croissant or Danish filling.
  • As a filling for chocolate confections.
  • In a frangipane filling for fruit tarts.
  • In a gianduja filling.

What is the green stuff in pistachio ice cream? ›

Most suppliers of pistachio pastes for ice cream incorporate chlorophyll to give it that Crayola green color. There's nothing wrong with chlorophyll (hello leafy greens), but ingredient suppliers add the plant extract to their pastes only because consumers want it. And they want it because they're misinformed.

What's the most popular cookie? ›

Chocolate chip cookies

What is the most popular type of cookie? It might just be this one. Ever the crowd-pleaser, the chocolate chip cookie is renowned for its balance of richness and sweetness.

Are Italian rainbow cookies from Italy? ›

Rainbow cookies originate in Italy, but Italian Americans added the color scheme to celebrate their heritage. The yellow layer used to be a white layer, so you'd have the Italian flag.

What is Italy cookie choices? ›

Italy Cookie Choices allows you to easily comply with the european cookie law (and Italian too), showing a notice to the user only the very first time he visits your website. Message, position and the style can be easily modified through the plugin menu.

Are all cookies in Italy called biscotti? ›

Italians use the word biscotti when referring to products that Americans call cookies. The word cantucci is used by Italians when referring to the product Americans call biscotti.

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