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+ servings
Crinkle pistachio cookies on a wire rack.
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5 from 11 votes

Pistachio Cookies

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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 15 cookies
Calories: 166kcal


  • 1 cup pistachios ground
  • 1 ¼ cup almond flour
  • cup granulated sugar
  • ¼ teaspoon salt
  • 2 large egg whites
  • 1 cup powdered sugar


  • 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.


  • 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.


Serving: 1cookie | Calories: 166kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 46mg | Potassium: 91mg | Fiber: 2g | Sugar: 18g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg