Italian Pistachio Cookies Classic (Impression)
Tender, nutty cookies with pistachios, almond flour, and citrus for classic Italian flavor.
# Liste des ingrédients:
→ Cookie Dough
01 -
65 grams almond flour
02 -
1 large egg white
03 -
100 grams granulated sugar
04 -
150 grams raw shelled pistachios
05 -
Zest of 1 lemon
06 -
2.5 millilitres pure vanilla extract
07 -
10 grams honey
→ Finishing Touch
08 -
40 grams icing sugar, sifted
09 -
Chopped pistachios (optional, for garnish)
# Étapes de préparation:
01 -
Preheat the oven to 175°C. Line a baking tray with parchment paper or a silicone baking mat.
02 -
Roughly chop the pistachios, ensuring some pieces remain larger for texture. Set aside.
03 -
In a small bowl, whisk the egg white until frothy, without whipping to stiff peaks.
04 -
In a separate bowl, mix the almond flour and granulated sugar. Add lemon zest and vanilla extract, then fold in the chopped pistachios to evenly distribute.
05 -
Add the frothy egg white and honey to the dry mixture. Mix until a sticky dough forms.
06 -
Portion out 2–3 cm dough balls using a spoon or scoop. Arrange them on the prepared tray with space between each.
07 -
Optionally, sprinkle chopped pistachios atop each dough ball. Bake for 10–12 minutes until lightly golden at the edges. Cool briefly on the tray before transferring to a rack.
08 -
Once completely cool, sift icing sugar generously over each cookie for an elegant finish.
09 -
Present the cookies with tea or coffee, or enjoy as a delicate treat at any time.
# Informations complémentaires:
01 -
For a brighter flavour, ensure the lemon zest is finely grated. Avoid overbaking to maintain a tender, chewy centre.