Pistachio-Almond Cookies

Published: Jan. 31, 2024

Recipe Overview

Total Time: 45 minutes (prep + bake) + cooling time

Prep Time: 5 minutes

Cook Time: 40 minutes (15–18 minutes bake + cooling)

Difficulty: Easy

Yield: ~40–45 cookies (14g/½oz each)

Ingredients

  • 1 cup (130g) whole, shelled pistachios (plus extra for garnish)

  • 1⅓ cups (168g) superfine almond flour (ensure no large particles)

  • ⅔ cup (140g) granulated sugar

  • 2 teaspoons ground cardamom (adjust to taste for intensity)

  • ¼ teaspoon sea salt (finer for balance)

  • 2 large egg whites (room temperature, clean bowl to avoid fat)

  • ½ teaspoon almond or vanilla extract (optional, for depth)

  • Confectioners’ sugar (for rolling, sifted if lumpy)

Detailed Instructions

Step 1: Prep Baking Station

Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper (non-stick silicone mat optional for easy cleanup).

Step 2: Grind Pistachios

Using an electric spice grinder or food processor, grind pistachios into a fine powder. Note: Process in short bursts (10–15 seconds) to avoid overheating and oil separation; a slightly coarse texture is acceptable if grinding by hand.

Step 3: Mix Dry Ingredients

In a medium bowl, combine ground pistachios, superfine almond flour, granulated sugar, ground cardamom, and sea salt. Sift dry ingredients first to break up clumps and ensure uniformity.

Step 4: Whip Egg Whites

In a clean, dry bowl, whisk egg whites on medium speed until soft peaks form and a frothy texture develops (1–2 minutes). If using extract, fold it into the egg whites gently.

Step 5: Combine Dough

Add the dry ingredient mixture to the egg whites. Use a rubber spatula to fold until just combined—the dough will be slightly sticky but hold shape. Pro tip: For hands-off mixing, pulse dry ingredients and egg whites in a food processor for 5–10 seconds (no overmixing!).

Store dough in an airtight container in the fridge for up to 3 days; let it rest at room temperature for 10 minutes before shaping if chilled.

Step 6: Portion & Shape Cookies

Using a 1-tablespoon cookie scoop or kitchen scale, divide dough into 14g (½oz) portions. Roll each into a smooth sphere between palms.

Coat spheres in sifted confectioners’ sugar: Place sugar in a shallow dish, roll dough balls to coat completely, then tap off excess. Arrange on the lined baking sheet 1½ inches apart.

Press a whole pistachio (or ¼ tsp chopped pistachio) into the center of each ball to secure garnish.

Step 7: Bake & Cool

Bake for 15–18 minutes, monitoring closely for very light browning on the edges (no darkening on the surface). Critical: Remove immediately and cool on a wire rack—cookies will firm slightly as they cool.

Storage & Tips

  • Storage: Cool completely, then store in an airtight container at room temperature for up to 1 week.

  • Texture Preservation: Cookies are best slightly underbaked; overbaking hardens them. As they cool, a delicate meringue-like shell forms, with a soft, chewy interior.

  • Prep Ahead: Dough can be refrigerated 3 days prior; add 2–3 minutes to bake time if chilled.

  • Variations: Swap chocolate chips for ¼ tsp orange zest (adds brightness) or use 1:1 almond flour/pistachio powder (reduces almond flavor).

User Testimonials

  • “Made these with leftover dried nuts from nut milk making—fantastic! Easy for kids to help with shaping, and the cardamom-sugar balance is perfect.”

  • “Used an ice cream scoop for portioning, then rolled nuts in residual egg white for extra gloss. Baked 15 minutes, and the crisp exterior with soft center is chef’s kiss.”

  • “Added extra cardamom for intensity—15g dough each made 44 perfect cookies. My German wife declared them ‘die besten Kekse!’ (the best cookies).”

Enjoy these fragrant, delicate treats—ideal for tea time or gifting!