Italian Pistachio Cookies are a classic Italian cookie with chopped pistachios that are so simple to make! You’re going to love the subtle pistachio flavor of these soft cookies that are ready in 20 minutes!
If you love pistachios, these cookies are for you! They are soft and mildly pistachio-flavored with a sweet and melt-in-your mouth bite!
Italian Pistachio Cookies are one of those cookies you make once and will make forever. They are also a great way to use up leftover pistachios you may have on hand.
If you love nut-flavored cookies, be sure to try these super soft Almond Ricotta Cookies. And, definitely don’t miss Italian Almond Chocolate Cookies. For a delicious nutty cake, be sure to check out this recipe for Almond Ricotta Cake. If you love fall flavors, be sure to try these Apple Spice Cookies!
Why These Pistachio Cookies are the BEST!
This recipe has been tested and perfected! And, I can tell you they the best Italian Pistachio Cookies out there.
What makes these cookies so special is the focus on the pistachios. The pistachios really stand out and don’t get lost in the other flavors like almond extract or lemon.
These cookies are also super soft. Here, I instruct to beat the egg and sugar until light in color. This will help ensure that you get a soft and fluffy cookie with the best texture.
Also, these cookies are made with roasted and lightly salted pistachios. The roasted pistachios help to intensify the pistachio flavor without being overwhelming.
Lastly, these Italian Pistachio Cookies are made with just a few ingredients and not too much added sugar. They really are intended to focus on the delicious pistachio flavors.
Ingredients
The ingredients needed to make Italian Pistachio Cookies include: flour, butter, sugar, egg, baking powder, vanilla, and roasted and salted pistachios.
- Pistachios: use the roasted and salted shelled pistachios for this recipe. The roasted variety adds a nice flavor and, by using salted, you don’t need to add any additional salt to the recipe.
- Extracts: vanilla extract is all you need for these cookies. Many different recipes call for almond extract and lemon zest. However, these tend to overpower the cookies in my opinion. Feel free to add them in if you are looking for a stronger nut flavor.
- Butter: use room temperature, unsalted butter.
Now that you have the ingredients, read on to see how easy it is to make these delicious Italian cookies!
How to Make Italian Pistachio Cookies
This recipe comes together fast and only requires a few ingredients. As for equipment, you will need a baking sheet, food processor, and mixing bowl.
Step 1: Firstly, you will need to chop the pistachios. Place the shelled nuts in a food processor fitted with a blade attachment. Process the pistachios until they are finely chopped, slightly larger than the size of sand. Remove a tablespoon of the mixture for topping the cookie and set aside.
Step 2: Next, make the dough. Start by using a handheld mixer to cream together the egg and sugar. You want to mix until the mixture is fluffy and light in color. Then, add in the room temperature unsalted butter and vanilla. Mix until well combined. To the same bowl, add in the flour, baking powder, and ground pistachios.
Step 3: Mix all of the ingredients until you get a smooth cookie dough.
Step 4: Use a cookie scoop to scoop balls of dough on a lined baking sheet. Sprinkle on the remaining crushed pistachios. Bake in a preheated oven for 10-12 minutes, being careful not to over bake.
Let the cookies cool on the baking sheet for about 5 minutes before moving to a cooling rack to cool completely. Store cookies in an airtight container in the refrigerator for up to a week, or freeze for up to a month.
Recipe Tips and FAQs
Check out these tips and frequently asked questions so that you can make the best Italian Pistachio Cookies every time!
- Use roasted and salted shelled pistachios for this recipe. If you can’t find them, you can de-shell the pistachios and then roast them in a 200 degree oven for a couple of minutes (until you can smell them). If all you have is unsalted, add a ¼ teaspoon of kosher salt to the cookie dough batter.
- The dough for this cookie can be made ahead and refrigerated for a couple of hours before baking.
- When warm, this is a very soft cookie. Be sure the cookies are completely cooled before moving them to a storage container.
Pistachio cookies will have a mild nutty pistachio flavor. If you did want a stronger flavor, consider adding almond extract along with the vanilla extract into the batter. However, note that the almond flavor has the tendency to be overpowering so use with caution when baking.
Pistachios are very common in Italy and can be found in both sweet and savory dishes. Italians loves to use pistachio cream to sweeten their breads or as a filling for donuts of pastries. And, you’ll often find Italian using crushed pistachios as a coating for fish or in salads.
Make Italian Pistachio cookies! With just a cup of pistachios (146 grams) you can make simple and delicious pistachio cookies that are ready in just 20 minutes.
More Italian Cookie Recipes
Italians make the best cookies! Here are some fan-favorites:
Italian Pistachio Cookies
Equipment
- mixing bowl
- food processor
- baking sheet
Ingredients
- 1 cup shelled pistachios (146 grams)
- ½ cup granulated sugar
- 1 large egg
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla
- 1 cup all purpose flour (130 grams)
- 1 teaspoon baking powder
Instructions
- Preheat oven to 350 degrees. Line baking sheet with parchment paper or a non-stick cooking mat; set aside.
- In a food processor fitted with the blade attachment, add the shelled pistachios. Process until a fine crumb forms. Remove a tablespoon of the pistachios for topping the cookies and set the rest aside.
- In a mixing bowl, use a handheld mixer to beat together the sugar and egg until light and fluffy. Add in the butter and vanilla and mix until well combined. Pour in the chopped pistachios, flour, and baking powder, and mix until just combined.
- Use a small cookie scoop or spoon to measure out cookie dough on to prepared pan. Sprinkle the tops of the cookies with the leftover chopped pistachios.
- Bake for about 10-12 minutes, or until cookies just start to turn color. Let the cookies cool on the baking sheet for five minutes before moving to a cookie rack to cool completely.
Video
Notes
- Pistachios: use the “roasted and lightly salted” variety of pistachios. If you can only find unsalted, add a ¼ of kosher salt to the batter.
- Be sure to mix together the egg and sugar for at least a minute so that you get a fluffier cookie.
- Use room temperature butter so that it combines with the other ingredients without being lumpy.
- Almond Extract: if you prefer a stronger nut taste in your cookie, add a teaspoon of almond extract to the batter.
- Store completely cooled cookies in an airtight container in the refrigerator for up to a week. You can also freeze for up to a month.
Amy
Holy moly this recipe is good! I love the simplicity of it – had all the ingredients on hand and was able to measure, mix, bake, and clean all within an hour!
I added a little bit of pistachio syrup (usually used for lattes). I used a 1.5 tablespoon scoop and made 20 cookies. This will be a new household favorite, thank you for sharing!
Cassandra
Really enjoyed this recipe and its simplicity. It was very easy and tasty substituting gluten free flour (we like King Arthur’s Measure for Measure) I also added a 1/2 teaspoon of cardamom because, well, my kid loves that flavor too 🙂
I think the idea of using almond extract or other almond would overpower the delicate deliciousness of the pistachio.
Thank you!
Angela Allison
Thanks so much for the comment, Cassandra. Happy you loved the cookie!
Cathy
Lovely easy quick recipe that results in yummy cookies. Will make these again and again (a pistachio lover)
H
What is kosher salt? Is it not the same as common salt?
Angela Allison
kosher salt has bigger crystals than table salt
whitney
I love the unique flavor of pistachios and really can’t think of a better way to eat them other than a cookie! Thanks for sharing!
Angela Allison
Of course! I hope you love them 🙂
Art W
Angela,
Both my wife and I really enjoyed these cookies, and it was so easy to make! Can I make a gluten-free version, for a friend who suffers from Celiac’s disease? Would the gluten-free flour be measured at 1-to-1?
Thank you for a great recipe,
Art
Angela Allison
Hi Art! So happy you enjoyed the cookie. I always use a brand like King Arthur’s cup-for-cup gluten free flour when I’m baking GF. Just substitute equal amounts of GF flour and you should have a great result. Enjoy!
Shashi at Savory Spin
A batch of these would not last long with me – they look downright delicious!
Casey
SO DELISHHHHH!!! I added a little almond extract as you suggested and it took them over the top! Will. make again for sure!
Angela Allison
So happy you loved them!
Anita
We are a family of pistachio lovers here, and the first batch was all gone in barely a day. I think I may need to bake multiple batches next time.
Angela Allison
haha! Yes. I always have to make a double batch!!
Tayler Ross
I love pistachio, so I can’t wait to give these cookies a try! They will be perfect for Easter!
Beverly
They sound and look great, can’t wait to try them