This is the best Pistachio Cookies recipe with a crispy outside crunch and a chewy center! Easy to make with 5 ingredients, they will be perfect biscuits for a Christmas cookie exchange during the holiday season!
If you are tired of classic cookies and want to bake something different, try making these amazing Pistachio Cookies. These fancy crinkle cookies have a delicious crunchy outside layer with chewy, marzipan-like center. Plus, you’ll get delicious pieces of pistachio nuts with every bite!
I love to include these mini treats on my Cookies Exchange Ideas list. They always get a lot of great reviews!
Why you will love these cookies
- Easy to make. This recipe requires only 5 main ingredients that you can put together in 15 minutes!
- Not your average cookies! I love making this recipe when I’m craving some sweets but don’t want any classic cookies made with butter and chocolate chips.
- Gluten-Free. These cookies are naturally gluten-free as they are based on almond flour and chopped pistachios.
How to make it
Preheat the oven to 300°F. Line a large baking sheet with parchment paper and set aside.
Put about 1 ¼ cup pistachio nuts in a food processor, and grind them until small crumbs. Scoop out 1 cup of ground pistachios.
In a large bowl, add 1 cup ground pistachios, 1 ¼ cup almond flour, ⅔ cup granulated sugar, ¼ tsp salt, and mix everything together.
In a separate bowl, add 2 large egg whites. Using a hand mixer or stand mixer with a whisk attachment, whisk the egg whites until stiff peaks.
Add the beaten egg whites to the dry ingredients and fold it in. It might seem stiff at first, but just keep mixing until everything is well combined.
Using a 1 ½ tbsp ice cream scoop or just a regular spoon, scoop out the cookie mixture and roll it into a small ball. Then roll it into powdered sugar to cover from all sides.
Place on a baking sheet with parchment paper, leaving 1-1 ½ inches in between the cookies.
Bake at 300°F for about 30-35 minutes. When done, take them out of the oven and let sit on the baking sheet for about 10-15 minutes to set, then transfer to a wire rack to cool off completely.
Tips for best results
- Pistachio. When you grind the pistachios, you’ll need to use about 1 ½-1 ⅓ cups. Because after you grind them in a food processor, they will be more compact and will fill into 1 measuring cup.
- Egg whites. Make sure you beat them until stiff peaks. If they are too runny, the dough will be very soft and the cookies will spread a lot.
- Baking. If you like your cookies more soft and gooey inside, 30 minutes should be enough. If you prefer them to be crunchier on the outside, you will need to bake them for 35 minutes.
- Color. If you want your pistachio cookies to have more green color inside, you can add 1-2 drops of green food coloring to the dough.
Frequently Asked Questions
You can keep them on a counter in an air-tight container or a zip-lock bag for up to 3 days.
They will stay fresh in the freezer for up to 3 months. You can thaw them in the refrigerator overnight or on a kitchen counter.
More Cookie Ideas:
- Danish Butter Cookies Recipe
- Fudgy Brownie Cookies
- Bakery Style Chocolate Chip Cookies
- Best Cut Out Sugar Cookies Recipe
- Twix Cookies
- Almond Spritz Cookies
- Snickerdoodle Cookies Recipe
- Raspberry Almond Thumbprint Cookies
- Apricot Rugelach
- Orange Cranberry Biscotti
Pistachio Cookies
Ingredients
- 1 cup pistachios ground
- 1 ¼ cup almond flour
- ⅔ cup granulated sugar
- ¼ teaspoon salt
- 2 large egg whites
- 1 cup powdered sugar
Instructions
- Preheat the oven to 300°F. Line a large baking sheet with parchment paper and set aside.
- Put about 1 ¼ cup pistachio nuts in a food processor, and grind them until small crumbs. Scoop out 1 cup of ground pistachios.
- In a large bowl, add 1 cup ground pistachios, 1 ¼ cup almond flour, ⅔ cup granulated sugar, ¼ tsp salt, and mix everything together.
- In a separate bowl, add 2 large egg whites. Using a hand mixer or stand mixer with a whisk attachment, whisk the egg whites until stiff peaks.
- Add the beaten egg whites to the dry ingredients and fold it in. It might seem stiff at first, but just keep mixing until everything is well combined.
- Using a 1 ½ tbsp ice cream scoop or just a regular spoon, scoop out the cookie mixture and roll it into a small ball. Then roll it into powdered sugar to cover from all sides.
- Place on a baking sheet with parchment paper, leaving 1-1 ½ inches in between the cookies.
- Bake at 300°F for about 30-35 minutes. When done, take them out of the oven and let sit on the baking sheet for about 10-15 minutes to set, then transfer to a wire rack to cool off completely.
Notes
- Pistachio. When you grind the pistachios, you’ll need to use about 1 ½-1 ⅓ cups. Because after you grind them in a food processor, they will be more compact and will fill into 1 measuring cup.
- Egg whites. Make sure you beat them until stiff peaks. If they are too runny, the dough will be very soft and the cookies will spread a lot.
- Baking. If you like your cookies more soft and gooey inside, 30 minutes should be enough. If you prefer them to be crunchier on the outside, you will need to bake them for 35 minutes.
- Color. If you want your pistachio cookies to have more green color inside, you can add 1-2 drops of green food coloring to the dough.
- How to store. You can keep them on a counter in an air-tight container or a zip-lock bag for up to 3 days.
Hello,
Are you able to share the weights of the ingredients so I know I’m measuring properly?
Should I spoon and level the almond and pistachio flours?
Thank you
Has anyone substituted the sugar with monk fruit or splenda?
Is it possible? trying to watch my sugar intake:)
Hi. The cookies were delicious but it did not look like yours when it was done. I rolled the dough like a ball but when it was done, it stayed a ball. It didn’t spread out nor did it crack like yours. What did I do wrong?
Hi Jeanny! It’s hard to say without seeing your process. I would assume that there were more dry ingredients than wet ones… Was the cookie dough sticky?
Made these today. They’re crunchy outside and oh so chewy inside. The whole family has fallen in love with them! I wonder if it would be ok to substitute the pistachio with hazelnut next time?
Thank you so much, Stephanie! I’m so happy you and your family loved these cookies! I’m not sure if you can make them with hazelnuts, as I’ve never tried it, but would love to know if try 😉
I am so in love with these cookies! These pistachio crinkle cookies came out perfect and sooo delicious. Definitely making more again soon!
These pistachio cookies look to die for and I am already preparing the ingredients to make these! I am really looking forward to these, thank you for sharing this recipe!
Oh hello my new cookie obsession! I love pistachios and these cookies are amazing! Thank you so much for sharing!!!
My goodness, these are both super yum and so pretty! We absolutely loved making these cookies and will make another batch this weekend! So good!
What a wonderful recipe! The cookies look delicious. Thank you for your post; I will definitely make these.
These cookies look so pretty and delicious! I love pistachios, they’re such an underrated nut. Can’t wait to try these!
Pistachios are one of my favorite items to bake with. These cookies prove yet again why it’s such wonderful and overlooked ingredients in desserts.
My wife super loved these pistachio cookies! We are planning to make more and let my sons taste.
I love pistachios. These cookies look and sound delicious. Perfect for a quick dessert any night of the week.
Fantastic cookies! I love to make a big batch of them to enjoy throughout the week. Thank you for sharing your insights!