Italian Pistachio Cookies
- 11 minutes ago
- 2 min read
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.
Description
These easy and funny looking cookies go together easily and are so very good.
Servings
21 but double the recipe as they will get grabbed up quickly.
Notes
These need to be made with an electric stand or hand mixer. It is a stiff batter. It is so easy to just break off the pieces and roll them in the confectioners' sugar rather than putting the sugar in my hands. I just used a small bowl and rolled them around. These just pop into your mouth so easily as they are small. Two of them were eaten by me before I realized it. A side benefit is that they are gluten free.
Source
Alexandria Drzazgowski for the Foreign Fork
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