Italian Pistachio Cookies
Easy Italian pistachio cookies made with 5 ingredients. Crisp, nutty, and topped with chocolate for a delicious easy dessert.
Serving: 20
Calories: 117kcal
Ingredients
- 100 g shelled unsalted pistachios, (approx ¾ cup)
- 80 g sugar, (approx ⅓ cup + 1 tbsp)
- 100 g all purpose flour, (approx ¾ cup)
- 80 g butter, cold, cut into small cubes (approx ⅓ cup)
- 70 g dark chocolate, chopped (approx ½ cup)
Instructions
- Place shelled pistachios in a food processor and pulse them until very finely ground.
- Transfer the pistachio mixture into a large bowl, add the flour, sugar and cold butter. Mix with your hands until you form a smooth even dough. Wrap the dough in cling film and refrigerate for at least 1 hour.
- Use your hands to form small even balls ( about 2 teaspoon of dough each) and place them on a baking tray covered with parchment paper. Refrigerate for at least 30 minutes.
- Preheat oven to 325℉/160℃ and arrange the baking rack onto the middle shelf.
- Bake the italian pistachio cookies for about 13-16 minutes, or until they have a crispy surface and a nice golden color. Remove them from the oven and allow them to cool completely.
- Place the chopped dark chocolate in a microwave-safe bowl and place it in the microwave for 30 seconds. Stir gently, then microwave it again for 30 seconds, then stir again until completely melted. Allow the chocolate to cool before use.
- Spread about 1 teaspoon of dark chocolate over each cookie, sprinkle with chopped pistachios and a tiny pinch of sea salt. Allow to completely set then serve.
Notes
US Cups: US Cups amounts are provided, or click on the button "US Customary" for fluid/ ounce amounts. Please note that I use grams for all my baking recipes because they're accurate and offer consistent results.
Pistachios: to remove the purple-ish skin from the pistachios, boil them in hot water for 2 minutes, drain under cool running water, transfer them to a ziplock bag, and rub them from the outside to remove the skins.
Butter: Use cold butter. I like to use slightly salted butter. If using unsalted butter, I recommend adding a pinch of salt to the dough.
Dough: The dough is quite sticky, after you refrigerate it, it will be easier to handle.
Baking: The baking time for these cookies should be between 13-16 minutes, but every oven is different. Check the cookies a few minutes early to make sure they're not browning too much. The tops should look dry, slightly puffed, and lightly golden.
Storage tips: Store your hazelnut cookies in an airtight container or sealed jar. Keep them in a cool spot in your kitchen for up to 1 week.
Freezing tips: Freeze baci di dama cookies without the chocolate. Once you need them, thaw them in the fridge overnight, then add the chocolate a few hours before serving.
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Nutrition
Calories: 117kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 33mg | Potassium: 55mg | Fiber: 1g | Sugar: 6g | Vitamin A: 127IU | Vitamin C: 0.3mg | Calcium: 9mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.