Pistachio Cookies

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These light and nutty cookies are delightful with an afternoon cup of tea or crumbled on top of vanilla ice cream for dessert.


Pistachio Cookies

  • 11 ounces (312 g) pistachio paste, Love n Bake brand preferred
  • 3 extra-large egg whites, beaten
  • 1¼ cups (141 grams) confectioners’ sugar
  • ½ cup (60 grams) all-purpose flour
  • ⅛ teaspoon salt
  • 1 cup (60 grams) unsalted pistachio nuts, Sicilian strongly preferred


  1. Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with a paddle attachment, break up the pistachio paste. On medium speed, add one egg white at a time until well incorporated.
  3. In a separate bowl, whisk together the confectioners’ sugar, flour, and salt.
  4. Add the dry ingredients to the pistachio-egg mixture and beat until well incorporated.
  5. Using a 1-inch cookie scoop, place cookie dough 2 inches apart on the prepared baking sheets. Top each cookie with a whole pistachio.
  6. Bake until slightly golden, 10 to 11 minutes. Cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
  7. Store in an airtight container for up to 3 days.

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