With just 5 ingredients, these Italian Pistachio Cookies are easy to whip up. In less than 20 minutes you can enjoy these nutty cookies with your favorite coffee or tea!
In a food processor or with a sharp knife, chop pistachios very fine. Reserve about 2 teaspoons for garnishing cookies)
Preheat oven to 350F. Line baking sheets with parchment paper, silicone baking mat, or nonstick cooking spray.
In a mixing bowl, cream the butter until light and fluffy.
Add the powdered sugar, the chopped pistachios, and the almond extract.
Slowly fold in the flour until the dough just starts to come together.
Scoop into balls (roughly 1 tablespoon) and place on prepared baking sheet.
Dip the dough balls in powdered sugar and roll smooth.
Make marks with a fork if desired and sprinkle with chopped pistachios.
Bake at 350F for 13 to 15 minutes or the edges just start to brown.
Remove from the oven and let cool completely.
Enjoy!
Notes
Feel free to substitute almonds instead of pistachios to make almond cookies if you prefer
I like to use roasted pistachios that are lightly salted to bring more flavor to the cookies
To save time you can purchase pistachio flour.
You can chill the dough for up to 30 minutes before baking. You might need to increase the baking time 1-2 minutes.
Chop or pulse the pistachios to a "fine flour" of sorts but with some texture remaining.
Add a teaspoon of lemon zest to the dough to add more brightness to the flavor.
Bake these just until the edges of the bottoms start to get slightly brown. You don't want to over bake these cookies or they will be hard and crunchy (unless you like that sort of cookie).