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!
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.
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
- 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.
- 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!
- 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
- 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).
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How to Make this Recipe
Step 1: Make the Dough
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
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
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?
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
Traditional Italian Pistachio Cookies
Equipment
- Food Processor
- Zester
- Cookie Sheet
- Oven Mitt
- Mixing Bowl(s)
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, plus extra for coating the outside of the cookies
- 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
- 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.
Mary says
Do these freeze well?
Alexandria Drzazgowski says
yes, they do! You can keep them in the freezer for up to 3 months 🙂
Rita E says
I’ll be making these soon for a friend. Does the dough freeze well? Because of the powdered sugar I know I can’t freeze them after baking. I should her five pictures of different pistachio cookies, and she said yours looked more like the ones she found in Italy during her travels. They sound delicious!
Alexandria Drzazgowski says
Hi Rita, yes the dough freezes well! I hope your friend enjoys the cookies 🙂
LMSCSM says
Easy to make and a unique not too of a sweet cookie. Would compliment a plate of Christmas cookies to offset the sweetness of most holiday cookies. My first batch I followed the recipe exactly and they were good. Next batch I played with, making them in boat shapes, made an indent with my finger filling it with strawberry jam then sprinkled lightly with sea salt. Both the original and my playful recipe were good.
Alexandria Drzazgowski says
Your iteration sounds SO fun! Thank you for letting me know about that, I want to try it now 🙂
Joanne Rebecca says
Thank you for the delicious cookies, I made them twice already. Question did you ever get the cookies burnt on the bottom side? The second time i made it, some of the cookies (maybe 1/4) of them got super burnt on the bottom side. I’m talking about soot black colour. Do you know why this happened? I just dont want ti repeat the same mistakes 😭
Alexandria Drzazgowski says
Hi Joanne, I am so glad you like the recipe! That has never happened to me with the cookies, but I am wondering if you oven is too hot on the bottom and making your pan heat up? Perhaps try cooking them on parchment paper for a barrier in between. Let me know if that helps!
Toni McCormick says
A few observations: suggest one add some of the powdered sugar to the pistachios as you grind them to protect from getting nut butter. I also decreased the sugar by 50 grams–that was too much–maybe 25 grams at most.
2nd–my taste preference only–I think these taste MUCH better in the “soft” texture mode. A good compromise would turn oven off (turn the tray around again) after 15 mins leave them in for 3 mins longer.
My biggest issue was the squished looked (again personal preference) the look just isn’t appealing to me so I did an egg shape–used a 1 tablespoon dough scooper to put in my hand for uniform size. Lastly, I did have & used both Pistachio & almond extract (1/4 teaspoon each).
Miriam says
Hi, Alexandria! Greetings to you and everyone from Malaysia. Tried out your recipe today together with my two grown children and we just love it. A thin sweet crust with a soft inside of pure pistachio and almond flour. Totally yummy! We added 1/4 tsp salt and reduced sugar to 100g to suit our taste. This cookie is really special. Quite fast and easy to make too. Thanks so much for sharing. God bless!
Alexandria Drzazgowski says
Hi Miriam,
Thank you so much for telling me your thoughts on the cookie! It means so much to me! I am so glad you enjoy the texture and taste 🙂
Leslie says
Hi Alexandria! I am in Rome now, and I visited a bakery yesterday where I got a “bocconcini al pistacchio”
I started googling the recipe and came across your blog. I looked up where Campo Dei Fiori is… and sure enough, the bakery I visited is two blocks away! Haha. I wonder if the bakery you went to is Il Fornaio (Via Dei Baullari)? Thank you for developing the recipe. 🙂 I will try it out when I have access to a kitchen again.
Alexandria Drzazgowski says
Hi Leslie, Yes it is that bakery!! I have never been able to remember what they labeled the cookies that I bought, so I am glad to know the name now 🙂 But yes, if you make these cookies, they will taste just like the cookies you bought!! I hope you love them!
Sherri says
Omg I feel deprived as an Italian to just be learning about these cookies. I have already made them twice for Christmas and I’m making another batch today to bring to a family party! I’m a home baker, I might add them to my menu.
Alexandria Drzazgowski says
Hi Sherri, what an honor it would be to be included in your home baking menu! I am so glad you love the recipe and that they have been such a hit with your holiday season 🙂 Thank you for the review!
Teresa says
I have blanched superfine almond flour. Will that work in this recipe?
Alexandria Drzazgowski says
Hi Teresa, Yes that will work great!
Christie says
These cookies are so easy to make and are delicious. These are in my top 5 favorites!!! YUM.
Alexandria Drzazgowski says
So glad you love them Christie!! They are in my top 5 favorites as well 🙂
Tena Backer Bunch says
Can I replace the almond flour with ap flour I can’t eat almonds?
Alexandria Drzazgowski says
Hi Tena, I would not recommend this recipe if you cannot eat almonds! Using all purpose flour will change the recipe quite a bit and it will not work as well.
Emilia Baldovska says
Delicious cookies- I love pistachios and definitely make these regularly. I reduced a bit the amount of sugar 1/3 as I’m not a big sugar fun – but they still taste great! 😉
Alexandria Drzazgowski says
So glad you enjoyed them! Thank you for the review 🙂
Carolyn Wilber says
I want to make this recipe for Christmas dodder the dough refrigerate well for a couple of days
Alexandria Drzazgowski says
Yes you can refrigerate the dough for up to 24 hours but bring it back to room temperature before baking. Alternatively, you can make them now and freeze them until Christmas! Thaw at room temperature before enjoying 🙂
Jocelyn says
Hello, can I halve the sugar in this? Thank you!
Alexandria Drzazgowski says
Hi Jocelyn, I would not recommend it as it will mess with the texture of the cookies!
Sarah Marie Vacca says
These were excellent cookies! So easy! Although I don’t have a food processor so grinding the pistahcios took a lot longer. If I buy pistachio flour, how much should I use?
Alexandria Drzazgowski says
Still 200 g! So glad you liked them 🙂
Evan says
Hi, Alexandria. Thanks for the cool recipe! I notice that one of the pictures shows a separate bowl of powdered sugar for coating the cookies. Is this amount of sugar different from the 1 and 2/3 cups for the cookie dough itself?
Alexandria Drzazgowski says
Hey Evan, great question! Yes the powdered sugar for the outside is different than the 175 g that goes in the cookies. I updated the instructions to reflect that! Thank you!
Jac says
Does this recipe double well?
Alexandria Drzazgowski says
Yes it does!
Julie Roberts says
Hi, can you tell me how long these cookies last? I’m thinking of making them as Xmas gifts and want to know how far in advance I can make them. Thanks! Julie
Alexandria Drzazgowski says
Hi, they are good for about a week but are best in the first 4 ish days! You can also freeze them and then just take them out of the freezer before gifting. In that case, they are good in the freeze for 3 months.
Sloan says
These look delicious! Do they freeze well?
Alexandria Drzazgowski says
Hi Sloan, yes they freeze great!
Jennifer Dunn says
I have pistachio cream I got from Costco. It tastes amazing haha it’s like Nutella but green. Do you think I could use that instead of raw pistachios?
Alexandria Drzazgowski says
Hey Jennifer! I loooove pistachio cream, I didn’t know Costco carried that! No, you can’t use the cream instead of raw pistachios. When you grind up the pistachios they break down into a flour texture, so if you used cream instead, the cookies would be way too sticky. If you try them out with pistachio flour, let me know how they turn out!
Chris says
Can you use JUST egg for the 2 eggs?
Alexandria Drzazgowski says
Hi Chris, Unfortunately I have not tried the JUST egg brand or any egg alternatives, so I cannot answer concretely, but I do think it would work! If you try it, let me know how it turned out 🙂
Lia says
My store only has dry roasted pistachios. If I’m in a pinch can I use these? Will it change the taste but they’ll still taste good?
Alexandria Drzazgowski says
Yes you can use them! Just make sure they are not salted 🙂 You can also order a package off of Amazon!
Suzanne says
Hi 👋
I have made this recipe and love it!
Pistachios are expensive to use in everyday cooking.
Have you made this with only almond flour?
Does it work as well?
Alexandria Drzazgowski says
Hi Suzanne, I am so glad you like the recipe! Yes, this cookie is a twist on a paste di mandorla, which is the same cookie but made with only almond flour. You can edit the recipe but using more almond flour instead of pistachio flour (the same weight that the recipe calls for the pistachio flour). Enjoy!
Terpsi says
Hello! I only have roasted unsalted pistachios at hand, and I was wondering if I can use them for this recipe.
Alexandria Drzazgowski says
Hi Terpsi, unroasted, unsalted pistachios are recommended for this recipe because the texture is different! You can buy them in bulk at a health foods store usually 🙂
Natasha says
I can’t believe how simple this was! Such a balanced recipe and yummy cookies! Definitely going to be making these on the regular. I’m going to try freezing them so we always have some on hand.
Mark says
Have lost count how many times I have made these biscuits.
Find the ratios all work well and am often asked by friends that have had them if I can make them when they come around.
Thanks for sharing this recipe Alexandria. 10/10.
Alexandria Drzazgowski says
Hi Mark, it makes me so happy that you love this recipe. Thank you for the review and I hope you get to enjoy them for years to come 🙂
neal says
Utterly fabulous. Thank you!
Alexandria Drzazgowski says
So glad you loved them, Neal! Thank you!
Amber says
What about using salted pistachios? I already bought a bag before I saw you mention they should be unsalted. Will it affect the flavor very much?
Alexandria Drzazgowski says
Hi Amber, yes salted pistachios will affect the flavor, but you might even like a salty sweet cookie! Let me know what you thought 🙂
Kristen Y says
Thanks for the recipe! Excited to try it out! About how many grams of ground pistachio does that come out to?
Alexandria Drzazgowski says
250 grams!
Rozlyn M says
Amazing recipe! Making this as gifts for friends!
Alexandria Drzazgowski says
Thank you Rozlyn! So glad you enjoyed them!
Loredana says
I want to make these for Xmas. How long do they keep in a sealed container?
Alexandria Drzazgowski says
Hi Loredana, They can keep for 5-7 days! They don’t get hard as quickly as other cookies 🙂
Vee says
How long do these keep?
Alexandria Drzazgowski says
Hi Vee, They can keep for 5-7 days! They don’t get hard as quickly as other cookies 🙂
Carol says
Love these they came out great cant wait to try them on my family tomorrow
Thank you
Alexandria Drzazgowski says
So glad that you loved them Carol, thank you for letting me know! I hope they impress your family as well 🙂 Happy Holidays!
Lindsay Schellpeper says
My sister and I made these today and they are absolutely delicious. They did not disappoint. We will definitely be adding this to our annual Christmas cookie list.
Alexandria Drzazgowski says
Hi Lindsay, So glad that you loved this recipe and that it will be a regular in your house! Thank you for letting me know and enjoy the cookies! 🙂
Norma Fuentes says
These cookies are just like Paste Di Mandorla cookies from Sicily, correct? If so, why don’t you use just egg whites instead of the whole egg? Just curious.
Thanks
Alexandria Drzazgowski says
At the time that I developed this recipe I didn’t know the name of the cookie that I was trying to recreate! I just had tried a good cookie in Italy and was blindly recipe developing to figure out how to get the same taste. This is what I came up with! It works perfectly, tastes the same, and is a very popular recipe on my site now, so no reason to change it now 🙂
Domenica says
I’ve made these last year for Christmas and since then maken them any time we have a large family event , wedding shower or baby shower.. they are the perfect recipe for our cookie trays !!!!
I’ve even added it to my hand written cookbook to pass down to my daughter
The Foreign Fork says
This makes me so happy Domenica! It is an honor for the recipe to be so loved by your family and passed down 🙂 Thank you for letting me know!
Roshana says
This fantastic and easy! Mine turned out great. Thank you
The Foreign Fork says
Woohoo! So glad you loved them Roshana! They are my favorite cookie recipe on my site 🙂 Thank you for the comment.
Jenny says
Looking forward to baking these. Can you coat them with chunkier bits of pistachio, then coat them in the icing sugar and then bake for added texture?
The Foreign Fork says
Most likely! The only thing I would worry about is maybe the pistachio bits browning on top, but you can also try sprinkling them after! Or test half and half 🙂
jj says
If I am able to find pistachio flour how much do I use instead of grinding 1 2/3 cups.
Also I looked at your video and you showed 1 cup and 2/3 unshelled but the recipe says shelled…which measurement do I use?
The Foreign Fork says
Hi Jenna, the weight measurements are valid regardless of the state the pistachios are in! You would use 200 grams of pistachio flour. “Shelled” pistachios means shells off 🙂 This is a common question so I updated the recipe card to reflect that. Thank you! Hope you love the cookies
Shelly L says
Our favorite cookies! I make them with 1/2 almond flour 1/2 almond meal. They are much healthier than energy/granola bars, and make a great breakfast on the run. Friends say they are delicious. Mine flatten out some, so I will follow your suggestion to grind pistachios less. I tried with 1/4 cup cashews when short on pistachios, and liked them equally. I use Costco salted baked shelled pistachios because they are cheaper and as delicious as raw pistachios.
Jason says
If i want to freeze these is it better to freeze the raw dough, defrost and bake another day or to bake them and freeze the cookies?
The Foreign Fork says
You can do either, but I could recommend baking them and then freezing the cookie!
Keya says
I’ve been looking for a pistachio cookie recipe and these look amazing
The Foreign Fork says
So glad you are excited about them Keya! Thank you!
Mitchel says
WOW! So good. I couldn’t keep them in the house for more than 2 hours before all of my friends devoured them. Opted to take them midway between the 15 and 22 minutes as we liked a slight chew on the edge. Be mindful they’ll keep cooking after you pull them out..so pull them earlier than you think they’re done. Can’t wait to do it again!!
The Foreign Fork says
What a joy to read, Mitchel! I am so glad you liked the cookies. Thank you for leaving a comment and letting me know!
Sue Julian says
I have a bag of actual Pistachio Flour. Please explain how much Pistachio Flour I will need as an equivalent to the 200 grams (1 2/3 cups) of pistachio nuts called for in your recipe! Thank you and have a Happy New Year🎉
The Foreign Fork says
Hi Sue,
The weight will not change. You will still need 200 grams of pistachio flour 🙂
Sue A Julian says
Thank you!!!
Madi says
Hi! Thank you so much for sharing this recipe! I made it twice and the cookies were delicious! I do have one question, do you have any suggestions on how to prevent the cookies from losing its shape and flattening out when baking?
The Foreign Fork says
Hi Madi, I’m so glad that you love the cookies!! By nature, the cookies should not flatten. If you follow the recipe, they should hold their shape exactly! My one tip would be to make sure that you stop blending the pistachios when they have reached a flour stage. If you over process the pistachios, they will begin to release oils, and this may lead to the flattening of your cookies. hope that helps!
Martha says
Hi Mary, are your cup measurements for a dry cup or liquid cup? Sorry, I’m a new baker so don’t want to assume..
Diana says
These were great cookies. Loved the lemon in them. They were soft and a bit chewy. Yum!!!
Delilah says
How long will these keep for?
The Foreign Fork says
About 5-7 days in an airtight container!
Annalea Magana says
These cookies are perfection! I’ve made them several times and they’re always delicious. This time, I made them with all almond flour, orange zest, some almond extract and a bit of salt. They needed an extra egg for moisture, but they came out great!
The Foreign Fork says
That is great to hear Annalea! The orange zest sounds like fun substitute 🙂
Mary Kamerer says
These were phenomenal! Not too sweet, chewy and soft. Thanks for sharing this recipe—going to be a permanent addition to my Italian cookie table!
The Foreign Fork says
I’m so happy that you liked them Mary 🙂 Thank you for letting me know!
CATOMOLY Family says
Just made these and between two people they are almost gone. I was a little skeptical when the dough was sticky but they came out perfect! Nice and chewy. Awesome cookies.
The Foreign Fork says
So glad you liked them!!! Thank you for letting me know 🙂
Jo says
Was wondering if anyone noticed, they taste different the next day, could it be my metal cookie tin, but i lined it all with parchment, is it only my mouth? Thanks
The Foreign Fork says
Hi Jo,
I actually made these cookies yesterday as well just like you! I tasted mine today (they have been stored in a plastic tupperware container) and mine taste the same!
Jo says
I baked mine on parchment,on shiny cookie sheet
Jo says
Hands down this has to be my new fav recipe, i used lightly salted roasted shelled pistachios (only thing i could find, not from bulk food store) super easy to make, and taste is divine, almost like the lebanese pistachio cookie with the choc dipped top, these are better than bakery store ones.
The Foreign Fork says
Im so glad you like the cookies Jo! They are a personal favorite of mine as well 🙂 Thank you for leaving a review!
Mary says
Hi, could you share ingredient quantities to make 42 cookies ?
The Foreign Fork says
Hi Mary, Just double everything in the recipe!
Jo says
I shaped mine with a 3cm mini ice cream scoop, i got 45 with single recipe, just right size also. Baked perfect in 15 min.
Mary says
Could you confirm how much of each ingredient I need?
– 175 g almond flour (which is about 0.75 cup almond flour)
– 175 g cup powdered sugar (which is about 0.75 cup powdered sugar)
– 200 g cup shelled, unroasted, unsalted pistachios (which is about 0.85 cup pistachios)
Thx for sharing this recipe and I’m excited to try it!
The Foreign Fork says
Hi Mary,
I’m so glad you’re excited for the recipe! Based on your comment, I got nervous that the measurements in my recipe card were wrong so I remade the cookies last night and remeasured the grams and cups of every ingredient. The conversions that I have in the recipe card are accurate based on the weighing that I did again last night! Go with the grams measurements or with the cups that are listed in the recipe card and either will work out for you just fine 🙂
PS just in case this was a point of confusion, the “shelled pistachios” means they do not have shells on. That might be affected your weights!
Emma says
A HUGE hit at my family’s thanksgiving and a Friendsgiving 🥰 I’m an average baker and these cookies were easy to bake AND everyone loved them. My family wouldn’t stop talking about them at our feast! Thank you Alexandria 🙂
The Foreign Fork says
Yay, that is the best compliment, Emma! I’m so glad your family liked the cookies. Thank you for leaving a review 🙂
Rocky says
Hello, I’m excited to make these cookies for my family this year for Christmas. I’m starting to make cookies now in October, as I usually make several different cookies. If I am using pistachio flour rather than starting with whole/halved pistachios and then grinding into pistachio flour, is the weight/measurement of pistachio flour the same? If it is different, what weight/measurement would I use?
The Foreign Fork says
Yes the weight is still the same! Enjoy them!
Debbie says
And they are gluten free! Thank you for a great recipe that I will make again and again!
The Foreign Fork says
Yes they are!! So glad you liked the recipe, Debbie 🙂 Thanks for the kind review!
Esther says
Can I freeze the pistachio cookies after dusting them with icing sugar ????
Esther
The Foreign Fork says
Yes you can!
Joan says
Should I freeze before of after baking?
The Foreign Fork says
After 🙂
Tena says
I am allergic to almonds what can I use instead of almond flower will pistachio flour work?
The Foreign Fork says
Hi Teena, This recipe does use pistachio flour already (that is what grinding up the pistachios makes). This recipe needs to be made as is, because the flours are important to the texture of the cookie. If you are allergic to almonds, this is not the right recipe for you.
Dev says
I absolutely love these cookies, I’ve made them half a dozen times in the last few months. I’ve experimented with substituting the almond flour with cashew flour as well as hazelnut flour, including a mixture of all three, and I can assure they all work well! Great texture and flavor. I bake them on a Pit Boss Navigator pellet grill and the hint of smoke takes them to the next level..
The Foreign Fork says
Hi Dev, it makes me so happy that you love the cookies so much!! I will need to experiment with cashew flour and hazelnut flour myself, that sounds DELICIOUS!! Thank you for leaving a comment 🙂
Alexandra says
Can I also use all-purpose flour instead of almond flour?
Thank you!
The Foreign Fork says
All purpose flour and almond flour will lead to very different results in this recipe. I would recommend sticking with almond flour. It can be ordered online or found in most grocery stores!
Sue Cook says
Best Cookies and easy to make ❤
The Foreign Fork says
So glad you liked them Sue, thanks for leaving a comment 🙂
Linda says
Hi, just want to clarify; is the 1 2/3 cup pistachios once theyre ground ?
Is powdered sugar the same as icing sugar ? Eggs – small, medium, large – grams?
The Foreign Fork says
The 1 2/3 cup is for the full pistachios. 1 2/3 cup pistachio that are then ground up yields the correct amount of pistachio flour for this recipe. Powdered sugar and icing sugar the same. I use medium eggs, and do not know the measurement in grams.
Chrissie says
Can these be frozen?
The Foreign Fork says
Hi Chrissie, Yes they should be fine to freeze!
Osca says
I just baked these and had one fresh out of the oven. Incredibly delicious and so easy to make. These will immediately go into my cookie rotation.
The Foreign Fork says
So glad you liked them Osca!! I’m happy I can share my love of these cookies with other bakers 🙂 Thanks for the review. Enjoy!
salma says
I’ve saved this recipe for months, finally I tried it yesterday and me and my family loved the cookies! They ate them all in one day! Thanks or the recipe! 🙂
The Foreign Fork says
Woohoo! That sounds like a success to make 🙂 Im so glad your family liked the recipe. Thanks for the comment!
Thodoris Konsoulas says
Thank you for the recipe Alexandria! Everything went well according to your instructions. I liked the chewy texture and of course the flavor. Next time I’ll try orange zest and maybe I’ll try double the quantity for stronger flavor. This cookie and its texture reminds me of a greek favourite dessert named “ergolavos” (εργολάβος) which means “constructor” in english.
The Foreign Fork says
The orange and pistachio would be delicious. Thank you for the review, I’m so glad you liked them!
Nancy says
I made these last night and they are delicious! I think I found my favorite cookie ever. Thank you so much for this recipe!
The Foreign Fork says
What a compliment, Nancy! I’m so glad you liked the recipe. Thanks for sharing a review 🙂
Sarah says
I watched several different videos on these cookies and settled on making this one. I am so glad I did – amazing!!! I love that there is no food colouring or plain flour. They are simple and authentic and taste so good. I made them as Christmas gifts and love how rustic they look rather than perfect/neat treats. Now I need to make another batch just for us!!
The Foreign Fork says
I’m so glad you like them Sarah! They are one of my favorite recipes on my site, so it makes me happy that you love them too! Thanks for leaving a review and Merry Christmas! 🙂
Misty Rodrigues says
These look delicious. Unfortunately I do not have pistachios on hand.Do you think you could sub another nut, such as pecans?
The Foreign Fork says
Hi Misty. The pistachio flour is really important to this recipe, so I wouldn’t recommend subbing it out on this one. I do have other yummy pecan and walnut cookie recipes on my site that you can browse though! 🙂
Chelsea says
I really wanted a pistachio cookie on the delicate side and this was exactly what I was looking for. So glad to have found this recipe! They’re light and chewy and just so yummy. I think my husband put it best when he said, “This is one of the best things I’ve ever put in my mouth.”
The Foreign Fork says
What a compliment Chelsea!! So glad you and your husband liked this recipe 🙂 Thank you for leaving a comment!
Connie Ramirez says
Hi I was wondering if I can substitute powdered sugar with powdered monkfruit
The Foreign Fork says
Hi Connie! Unfortunately I’ve never worked with powdered monkfruit before, so I would be nervous to suggest something I hadn’t tried before. If you do try it, I would love to hear how it turns out!
Steph says
How long will these last? I want to cook up batches of different biscuits in advance for a work function. Just want to know if I put them in an airtight container how many days will they be good for?
The Foreign Fork says
They stay soft for a while, I’d say 5 ish days is probably the latest I’d serve them!
Rose Nicholas says
Hi can these cookies be made vegan? If so what replacement do you suggest for the eggs also I have pistachio flour how much of it should I use In place of the 1 2/3 whole pistachios required
The Foreign Fork says
Hi Rose,
Unfortunately I’ve never tried making these cookies before, and I would be nervous to recommend something to you that I haven’t tried. If you try making them vegan, let me know what you did and how it turned out! As for pistachio flour, use 200 grams 🙂
Lynne says
I do not have a scale, I do have pistachio flour, how many cups do I use for this recipe?
The Foreign Fork says
Hey Lynne, if I remember correctly, about 1 2/3 cups should work just fine!
MG says
Hi,
I have pistachio flour that I’d like to use for this recipe. How much pistachio flour in grams (or cups) does the recipe need please?
Thank you,
Maria
The Foreign Fork says
Hello! 200 g pistachio flour 🙂
Salma says
Hello! These cookies looks so good! Just wondering? Can I substitute the almond flour with All purpose flour or Oats flour? Thank you <3
The Foreign Fork says
Hi Salma, I would not recommend it as it was drastically change the taste of the cookies 🙂
Jane says
I can’t wait to try this recipe. I know the exact bakery in Rome right off the Campo dei Fiori. I have spent lots of $$$ there over the years and many trips to Rome. Thank you!!!
The Foreign Fork says
This makes me so happy, Jane!! It is the BEST bakery. I hope you love the cookies and that they remind you of wonderful Rome 🙂 <3
Allison says
These cookies are to die for. They have the best flavor with a hint of lemon and the pistachios give it the perfect crunch. My mom and I are obsessed with them. Might be one of my new favorite cookies!
The Foreign Fork says
I’m so glad you and your mom loved the cookies Allison! I love the lemon hint too. Thanks for leaving a comment <3
Brenda says
WOW!!!!! These turned out sooooo good. The flavor is unreal. Will keep making these for the rest of my life!!!!
The Foreign Fork says
You have made my day Brenda!! I am so glad that you found a lifelong recipe 🙂 Thanks for leaving a comment!
Anna says
Hi, the cookies look amazing and can’t wait to try them! I love lemon in anything but I was wondering if orange peel could be used instead of lemon peel for the picky people in my family who dislike lemon. Would orange and pistachio work with regards to the flavour. Thanks!
The Foreign Fork says
Hi Anna, I haven’t ever tried it, but I think it sounds delicious! Orange and pistachio are a popular combo, so it should be fine. Let me know how it turns out, I can’t wait to hear!
Theresa says
Excellent version of this Italian standby.
The Foreign Fork says
Thank you very much! I’m glad you enjoyed them 🙂
Sarah says
These were amazing! Thank you Alexandria 😍
The Foreign Fork says
Aw I’m so glad you liked them Sarah 🙂 Thanks for the comment!