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Pistachio Cookies

Delightful pistachio cookies featuring a rich, nutty flavor and a hint of coconut, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 20 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 60
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 100 g pistachios, chopped Best to use unsalted for balance
  • 50 g almonds, ground Can substitute with other nuts
  • 25 g coconut, shredded Optional; substitute with more ground almonds if desired
  • 100 g sugar Standard granulated sugar
  • 1 packet vanilla sugar Adds flavor to cookies
Wet Ingredients
  • 1 large egg white Needed to bind the cookie mixture
Coating
  • to taste powdered sugar For rolling the shaped cookies

Method
 

Preparation
  1. Preheat your oven to 170 °C (340 °F) and prepare a baking tray lined with parchment paper.
  2. In a mixing bowl, combine the chopped pistachios, ground almonds, shredded coconut, sugar, and vanilla sugar. Mix well to ensure everything is evenly distributed.
  3. Add the egg white to the mixture. Stir everything together until you form a homogeneous dough that holds together well.
  4. From the dough, take small amounts and shape them into balls roughly the size of chestnuts. Roll each ball in powdered sugar to give them a sweet outer coating.
  5. Gently flatten each cookie ball a little and place them on your prepared baking tray, leaving some space between each cookie.
  6. Bake the cookies in your preheated oven for about 8-10 minutes, keeping a close eye on them to ensure they are slightly soft when you take them out.
Cooling
  1. Allow the pistachio cookies to cool completely before serving or storing them in a tin. This will help them firm up just right.

Notes

These cookies shine on their own but pair beautifully with tea or coffee. They also make a vibrant addition to any dessert table. Enhance with melted chocolate if desired.