These Italian Pistachio Cookies are soft, chewy, and moist, finished by rolling in chopped pistachios. They’re a pistachio twist on classic pignoli cookies and a holiday favorite in our family.
If you enjoy these cookies, try other chewy cookie recipes like Chewy White Chocolate Macadamia Nut Cookies or Chewy Pumpkin Chocolate Chip Cookies.
A Quick Look at The Recipe
- ✅Recipe Name: Italian Pistachio Cookies
- ⏲️Ready in: 30 minutes
- 👪Makes: 12 cookies
- 📋Main ingredients: raw pistachios, sugar, egg whites
- ⭐Why You’ll Love This Recipe: Soft, chewy cookies with intense pistachio flavor and a simple, five-ingredient dough.
Why This Recipe
This recipe began as a variation on pignoli cookies. Instead of almond paste and pine nuts, the base is a pistachio paste made from raw pistachios and a touch of simple syrup, then finished by rolling the dough in chopped pistachios. The result keeps the classic soft, chewy pignoli texture while highlighting pistachio flavor.
We love how few ingredients are needed and how reliably tender and chewy the cookies turn out. They’re easy to make and perfect for holiday cookie trays or serving after dinner with coffee.
Ingredient Notes and Substitutions
- Pistachios – Use raw pistachio kernels for the best texture and creaminess. Roasted pistachios are drier and change the dough’s moisture and flavor.
- Simple Syrup – A small amount of simple syrup helps bind the nuts into a paste, similar to almond paste in traditional pignoli.
*See the recipe card below for exact quantities and full details.
How to Make Italian Pistachio Cookies
Step 1: In a food processor, pulse 7 oz raw pistachios until finely chopped. Add 1.5 tablespoons simple syrup and process until combined. Add 1/3 cup sugar, pulse to combine, then add the remaining 1/3 cup sugar and pulse again. The mixture should be like wet sand.
Step 2: In a standing mixer fitted with a whisk, beat 2 egg whites on high until they reach stiff peaks.
Step 3: Fold the pistachio mixture and 1 teaspoon salt into the whipped egg whites with a spatula until combined. Chill the dough in the refrigerator for 1 hour. Meanwhile, chop the remaining 3 oz pistachios for coating.
Step 4: Preheat oven to 325°F (163°C). Scoop the chilled dough into 1.5-tablespoon portions and roll into balls. Press and roll each ball in the chopped pistachios to coat.
Step 5: Place the coated dough balls on a parchment-lined baking sheet and bake 14–15 minutes. Let cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
The finished cookies are sweet, nutty, and richly pistachio-forward. They pair beautifully with coffee or can be served as part of a holiday cookie selection.
Pro-Tips
- Texture when processing: Pulse the pistachio and sugar mixture until it resembles wet sand; that helps the dough hold together.
- Sticky dough: The dough will be sticky, but coating it in chopped pistachios makes it much easier to form and handle.
- Bake carefully: Avoid waiting for browning — these cookies are done when set but still pale to keep them tender.
- Rest before moving: Let cookies cool on the tray for at least 5 minutes so they don’t break when you transfer them to a rack.
FAQs about Pistachio Cookies
These cookies are meant to be soft and slightly doughy. If your dough feels too wet, pulse in an extra ounce of processed pistachios. Egg whites vary in size and can affect the dough’s moisture.
Chilling the dough for an hour firms it up. After refrigerating and coating with chopped pistachios, it will be much easier to shape.
They’re a variation inspired by traditional pignoli cookies. The technique and texture are similar, but pistachios replace pine nuts and almond paste.
More Pistachio Recipes
-
Pistachio Pesto
-
Pistachio Crusted Baked Sea Bass
-
Pistachio Cream Tiramisu
-
Lemon Pistachio Crusted Snapper
Please leave a comment and star rating in the recipe card if you try this. I love hearing feedback and seeing photos of your results.
Italian Pistachio Cookies
Vincent DelGiudice
Pin Recipe
Equipment
- 1 large bowl
- 1 standing mixer
- 1 food processor
- 1 cooling rack
Ingredients
- 10 oz raw pistachio kernels (total)
- 1.5 tablespoon simple syrup
- ⅔ cup sugar
- 2 egg whites
- 1 teaspoon salt
Instructions
- In a food processor, blend 7 oz of pistachios until finely chopped. Add 1.5 tablespoons simple syrup and process until combined. Add ⅓ cup sugar, pulse to combine, then add the remaining ⅓ cup sugar and pulse again until the mixture resembles wet sand.
- In a standing mixer with a whisk attachment, beat 2 egg whites on high until stiff peaks form.
- Fold the pistachio mixture and 1 teaspoon salt into the whipped egg whites with a spatula until combined. Chill the dough in the refrigerator for 1 hour. Chop the remaining 3 oz pistachios for coating.
- Preheat the oven to 325°F. Roll the chilled dough into 1.5-tablespoon balls and roll each ball in the chopped pistachios. Place on a parchment-lined baking sheet and bake 14–15 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
- Processing texture: Pulse the pistachio and sugar until it reaches a wet sand texture.
- Sticky dough: The dough is sticky, but coating in chopped pistachios makes shaping easier.
- Don’t wait for browning: Baking to a brown color will overcook these cookies — they should remain pale and tender.
- Rest before transferring: Let cookies rest on the tray for at least 5 minutes so they don’t fall apart when moved to the cooling rack.
Nutrition
Carbohydrates: 19 g
Protein: 5 g
Fat: 11 g