Gluten-Free Pistachio Cookies

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.

Course Afternoon Tea, Morning Tea

Cuisine Italian

Prep Time 25

Cook Time 15

Total Time 40

Servings cookies

Calories 80kcal

Author Alexandra Cook - It's Not Complicated Recipes

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