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!
REVIEW: 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!
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!
If you love Italian cookies, be sure to try these super soft Almond Ricotta Cookies or these 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!
You’ll Love Italian Pistachio Cookies!
This recipe has been tested and perfected! And, I can tell you they the best Italian Pistachio Cookie recipe out there with a delicious nutty flavor and soft center.
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.
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 and are a beautiful green color without any food coloring. It’s all the tastes of pistachio you love in cookie form!
Also, these cookies are made with simple ingredients like 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 and Variations
- 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. Raw pistachios can be used if needed.
- 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.
- Baking Powder: make sure you are using baking powder and not baking soda.
- Flour: all purpose flour works best in this recipe. If you can find pistachio flour, that would be a great substitute. Almond flour or almond meal would be too dense for this cookie and not a good substitute.
- Sugar: use regular granulated sugar for the cookie batter. Save the powdered sugar for sprinkling over the finished cookies.
- Egg: you only need one large room temperature egg for these Italian pistachio cookies.
- If you love chocolate, give these Chocolate Chip Pistachio Cookies a try!
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: chop the pistachios
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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: make the dough
Next, make the dough. Start by using an electric mixer to beat together the egg and sugar in large bowl. 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 the dough
Mix all of the ingredients until you get a smooth cookie dough. Use a rubber spatula to ensure that the ingredients are well incorporated.
Step 4: roll out balls of dough
Use a cookie scoop to scoop balls of dough on a prepared baking sheet lined with parchment paper. Sprinkle the remaining crushed pistachios on top of the cookie dough balls. (You can also arrange the cookies into a crescent shape.)
Bake in a preheated oven for 10-12 minutes, being careful not to over bake. You may need to adjust baking time depending on altitude.
Let the Italian pistachio cookies cool on the baking sheet for about five minutes before moving to a wire rack to cool completely. Store these delicious cookies in an airtight container in the refrigerator for up to a week, or freeze for up to a month.
Tips for Making Pistachio Cookies
- Use roasted and salted shelled pistachios for these Italian Pistachio Cookies. 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.
- 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.
Frequently Asked Questions
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!
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 an electric 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 teaspoon 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.
Do you have to keep them in the fridge?
No, you can store in an airtight container at room temperature for 3 days.
Do these have to be refrigerated? I wanted ship them. Will these hold for two days without refrigeration?
Yes, that would work 🙂
When placing the cookies on the pan, do you flatten them or will they spread out?
No need to flatten, they will spread as they bake.
These sound great. How could they be made into a very crunchy cookie? I dehydrate some soft cookies and they turn out well.
You could try adding extra chopped pistachios to the batter and baking a bit longer. Let me know how it works out for you!
Can I use pistachio cream instead of chopped pistachios? Like Pisti pistachio cream??
Pistachio cream would be too wet in the batter but these would be delicious with some pistachio cream drizzle on top!
Hi there, I make these cookies for my family and gifts to my friends. They are a different and big hit in my circle. Also I share this recipe to everyone who asks!❤️
Thank you! I’m so happy to hear that 🙂
Amazing! Light, slightly crunchy, melt in the mouth. Very easy to make. Will definitely be making again!
Just finished making a batch of these cookies and I must say they were not only easy and fun to make they are absolutely delicious, I will definitely make them again but next time I’m making a double batch. Thank you sharing the recipe………..Fred
Absolutely delicious cookies I did substitute butter with virgin coconut oil
Whenever i make these i get rave comments. Very good light nutty taste worth making.
I’m so happy to hear that! Thanks for the comment 🙂
looks great! question about the pistachios: do you measure them out into a cup with the shells on (and then remove the shells) or remove the shells, then measure out a cup?
Remove the shells then measure them 🙂
Delish!
I love these cookies and make them often. I like to add mini chocolate chips !
Yay! Love this. So happy you enjoy the recipe 🙂
The recipe looks delicious! But could you tell me how many grams of sugar and butter should be used please? As the measurements or my cup could be different from yours 😊
You aren’t supposed to eat pistachios with the shells on. Shouldn’t they be removed before processing?
I definitely recommend removing the shell from the pistachio before using 🙂
Delicious
Lovely, and easy recipe. Super yummy 🙂
was just what I wanted to make
Yay! 🙂
Mmmmm so good !!!
Yay! So happy you enjoyed them 🙂
I used rose water essence and it was fabulous
That sounds amazing! So happy you enjoyed them 🙂