Chewy Italian Pistachio Cookies are easy to make with 5 ingredients. Recipe for almond flour, pistachios, egg, sugar, and almond extract. Soft centre, chewy exterior, 20-minute prep. Italian Christmas cookies are great!
Ingredient
FOR THE COOKIES– 1 cup granulated sugar– 2 large eggs – 1 tsp almond extract– pinch of sea salt– 1 ½ cups almond flour– 1 cup pistachio flourFOR THE COATING– ½ cup confectioner’s sugar
Direction
1
Preheat oven to 350F. Prepare baking sheet with parchment and spray.Mix dry ingredients: Mix almond flour, pistachio flour, and granulated sugar in a large bowl.
2
Whisk egg whites and salt in a large bowl until soft peaks form. A hand whisk, electric mixer, or fork can be used. Mix in almond extract gently.
3
Make the dough: Stir the almond/pistachio flour mixture into the egg whites with a wooden spoon after each addition.
4
Add egg yolks and stir. Be patient as the mixture seems dry. You can even mix the dough by hand. It should feel tacky like almond paste. Gluten-free cookies won't be tough from overworking the dough.
5
Roll out the cookie balls: Use a tablespoon, spoon, or small scoop to take portions of dough and form them into balls with your hands. To roll the balls, spray or lightly dust your hands with baking spray or confectioner's sugar because the dough is sticky.
6
Cookie size: Roll out approximately 1 ½-2 dozen small cookie balls. It's about 1-inch round (you can weigh and measure each ball with a scale). I make so many cookies that I can tell their size by sight and weight).
7
Bake cookies 15-20 minutes. Some cookies rise and crack. Check at 15 minutes (ovens vary). Lightly golden, soft. Avoid overbaking. Check at 10 minutes if rolled smaller.Transfer cookies to a rack to cool after 5 minutes.