I am delighted to share with you this recipe for Gluten-Free Pistachio Cookies. If you love pistachios, I am certain that you will love these cookies. The gentle pistachio flavour is complex. It is rich, nutty and slightly sweet whilst the cookies have a chewy exterior and a soft interior. I feel confident that after you try them, they will become a regular addition to your cookie repertoire.
Why You’ll Love This Recipe:
- If you have leftover egg whites, this is a great way to use them.
- The cookies are quickly and easily made, taking about 40 minutes until you are removing them from the oven.
- If you are new to baking, or you are an experienced cook, you will love how easy it is to make these Pistachio Cookies.
- Being both gluten-free and dairy-free, they are suitable for many people with specific dietary requirements.
- They freeze well so you can always have some on hand.
Recipe Inspiration: based on my Amaretti and Italian Almond Cookies recipe and inspired by biscotti I enjoyed during my time in Italy.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Pistachios – we use shelled, unsalted pistachios, which we grind to a fine flour.
- Caster/superfine sugar – this very fine sugar easily incorporates into the mixture. We blend it with the pistachios to prevent them becoming oily.
- Almond flour – is made from finely ground, blanched almonds. It is preferred to almond meal, which is made from the whole almond and gives the cookies a coarser texture.
- Vanilla extract – use good quality vanilla, naturally extracted from the bean, and not one which is artificially flavoured.
- Egg whites – we use the whites from large, free-range eggs to bind the mixture together.
- Pure icing/powdered sugar – we roll the cookies in the sugar before baking. Pure icing sugar is naturally gluten-free. If you are using an icing mixture, and you need the cookies to be gluten-free, check that it is suitable.
Variations:
Almond extract – if you would like to highlight the nutty flavour, you could add a drop or two of almond extract, but I must warn you, it is very strong and can quickly overpower the flavour of baked goods.
How To Make Pistachio Cookies:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Grind the pistachios:
In a small food processor, add the pistachios and caster sugar. Blend until the pistachios are finely ground. Give the mixture a stir a couple of times to ensure everything is evenly processed.
2 – Whisk the egg whites:
In a small bowl, lightly whisk the egg whites with a fork.
3 – Combine the mixture:
Add the ground pistachios and sugar mix to a medium bowl, along with the almond flour, vanilla and whisked egg whites. Mix well.
4 – Roll the cookies:
Roll the cookies into small balls and roll in the powdered sugar.
5 – Bake the cookies:
Place the cookies onto your prepared trays and bake in your preheated oven. A light golden colour will start coming through the crinkles of the cookie.
6 – Set aside to cool:
Remove from the oven and gently place on a cooling rack. Allow to cool completely.
Hint: to maintain the chewy, slightly fudgy texture, it is important to not bake the cookies for too long.
Tips for Success, Storage and FAQs:
You can store the cookies in an airtight container for up to one week.
Yes, they freeze well. Store them in a freezer-safe container for up to 2 months.
In Australia, we more commonly use the British term “biscuit” for the sweet treat we enjoy with a cup of tea or coffee. However, in the USA a biscuit is closer to what we call a scone and their sweet treat which may accompany tea, coffee or a glass of milk is a “cookie”. So, whilst in Australia, we may say that a biscuit is a cookie, in the USA a cookie is not a biscuit. We aim to avoid confusion.
Top Tip:
For the best result, ensure that your pistachio nuts and almond flour are fresh. Nuts and nut flours can become rancid quickly due to their high fat content.
Serving Suggestions:
These delicious and versatile cookies can be served in many ways:
- They are perfect for morning or afternoon tea, accompanied by a cup of tea or coffee.
- Serve them with an Affogato; they are fantastic together.
- Add them to your Christmas Cookie Box.
- Serve alongside our very easy No-Churn Lemon Ice Cream.
I hope you will love these Gluten-Free Pistachio Cookies as much as we do. Be sure to let me know in the comments below when you have given them a try.
Alex xx
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Gluten-Free Pistachio Cookies
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Gluten-Free Pistachio Cookies:
- 200 g (7 oz) pistachio nuts – no shells/unsalted See Note 1
- 125 g (½ cup + 2 tsp) caster/superfine sugar
- 60 g (½ cup + 2 tsp) almond flour
- 2 large (70 g) egg whites – at room temperature
- 1 teaspoon vanilla extract
For coating the Cookies:
- 3 tablespoon powdered/icing sugar – sifted if necessary See Note 2
Instructions
- Preheat your oven to 180 Degrees C (350 F).Line 2 baking trays with non-stick baking paper.
- In a small food processor, add the pistachios and caster/superfine sugar. Blend until the pistachios are finely ground. I give the mixture a quick stir a couple of times to ensure everything processes evenly.
- Tip the pistachio and sugar mix into a medium sized bowl. Add in the almond flour and mix.In a separate small bowl, whisk the egg whites with a fork until lightly frothy.Add the egg whites and vanilla to the nuts and sugar, and stir until everything is well combined. Rest the mixture for 5 minutes.
- Give the mixture a quick stir. Using a small cookie scoop (2 teaspoon capacity), scoop out 26 balls of cookie dough and place on your prepared trays.Lightly dampen your hands to stop the mixture from sticking. Roll each cookie into a ball.
- In a flat dish, add the icing/powdered sugar, and roll each cookie ball to coat. Gently toss the cookie between your hands to remove any excess sugar and place on your prepared tray.
- Bake for 11-13 minutes, or until you can see a light golden colour coming through the crinkles of the cookie.Remove from the oven and gently place on a cooling rack. Allow to cool completely.
Notes
- Pistachios: this is the prepared weight of the pistachios, without their shells.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Measurements: for the most accurate measurements when baking, we suggest you weigh your ingredients.
- Storage: store the cookies in an airtight container at room temperature for up to one week.
- Freezing: the Pistachio Cookies freeze well. Store in an airtight container, with a layer of parchment paper separating layers of cookies. The frozen cookies can be defrosted on the bench top. The cookies will keep in the freezer for two months.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Marie
These are truly delicious and super hard to stop at one. Great recipe!
Alexandra Cook
Thank you, Marie.
So happy you enjoyed this recipe 🙂 Alex xo