Description
Deliciously chewy pistachio cookies made with unsalted shelled pistachios, and a hint of lemon zest.
Ingredients
Scale
- 1 cup pistachios (unsalted and shelled)
- 1 cup all purpose flour
- 3/4 cup powdered sugar
- 1 large egg
- 1 lemon (zest of)
- 3 tbsp powdered sugar
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Place the pistachios in a food processor and blend so they turn into powder, or as we call it, pistachio flour.
- Place the pistachio flour in a bowl with the flour and powdered sugar. Whisk to combine.
- Add in the egg and lemon zest. Mix using a spoon or a spatula so a dough forms.
- Shape the dough into 12 oval shaped balls. Place the 3 tablespoons powdered sugar on a plate, roll each cookie dough ball gently in the powdered sugar. Make sure they’re coated with the powdered sugar on all sides.
- Place the cookie dough balls on the baking sheet and gently press the sides to make indentations.
- Bake in the oven for 15 minutes. Let the pistachio cookies cool on the baking sheet for 10 minutes then move them to a cooling rack.
Notes
- For best results, use unsalted pistachios.
- Store cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg