Chewy Italian Pistachio Cookies

Italian Pistachio Cookies (No Flour) – Skinny Spatula

WebOct 7, 2020 · 1. Line a baking tray with parchment paper and preheat the oven to 175C/350F. 2. Add 100 g pistachios and the sugar to a food …

Rating: 4.4/5(9)
1. Line a baking tray with parchment paper and preheat the oven to 175C/350F.
2. Add 100 g pistachios and the sugar to a food processor. Process until you don't see any large chunks of nuts. Transfer the mixture to a clean bowl and mix in the ground almonds.
3. Add the egg whites, almond essence, and vanilla essence and mix with a spatula until you get a slightly sticky dough. If the dough is too thick, use more egg whites, but just 1 tsp at a time until you get the right consistency.
4. Chop the remaining pistachios into small pieces.

Preview

See Also:

Show details

Easy Italian Pistachio Cookies Recipe An Italian in my …

WebJun 10, 2021 · Remove the dough from the fridge and roll the dough into small golfball size balls, approximately 21, place the cookies on a …

Rating: 5/5(95)
1. For this recipe you can use either a food processor, stand mixer or by hand. In the bowl whisk together the flour, sugar, baking powder, chopped pistachios (remove 1 tablespoon to sprinkle on the unbaked cookies set aside) and the salt, then add the butter and egg, pulse, beat with the flat beater or mix with a fork until combined.
2. On a lightly floured flat surface, form the dough into a ball, the dough should be soft but not sticky. Wrap it in plastic and refrigerate for 1 hour.
3. Remove the dough from the fridge and roll the dough into small golfball size balls, approximately 21, place the cookies on a parchment paper lined cookie sheet, lightly flatten (but not too much) each ball with the tongs of a fork and sprinkle with the remaining chopped pistachios.
4. Pre-heat oven to 350F (180C).

Preview

See Also:

Show details