Italian Pistachio Cookies (No Flour)

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These no flour Italian pistachio cookies are incredibly easy to make and you can have a super tasty treat in 20 minutes. They’re a bit chewy and extra nutty, so don’t be surprised if they disappear quickly!

A photo of pistachio cookies tower on a plate

Pistachios are my favourite type of nut, and I like them in everything. I make a delicious pistachio ice cream for, and I don’t even bother to take the pistachio bits out of the mixture because I believe it would ruin the fun. I’ve also been known to use pistachios as a base for a pesto I use to make pizza with mortadella, so you can see that my love for these little green nuts runs deep and true. 

It’s no wonder that I’ve also learned how to make some mean pistachio almond cookies. I perfected this recipe via lots of trial and error (not that I’m complaining), and the result is fabulous.

A photo of pistachio cookies tower on a plate

I tried to make these cookies with almond flour, but I found it to be quite unnecessary, and the texture was way better with ground almonds. These cookies without flour are gluten-free and dairy-free, and they have a fudgy, slightly chewy texture.

I use demerara sugar for these cookies because I totally like how it brings a slightly caramel-like taste that makes the cookies feel truly special. You can replace it with caster or granulated sugar if you want, but I highly recommend making some demerara sugar cookies instead.

Below you can see the ingredients you need to make these cookies.

A photo of ingredints needed to make pistachio cookies, including pistachios, ground almonds, and sugar

How do you make the cookies?

1. Line a baking tray with parchment paper and preheat the oven to 175C/350F.

2. Add 100 g pistachios and the sugar to a food processor. Process until you don’t see any large chunks of nuts. Transfer the mixture to a clean bowl and mix in the ground almonds.

Processor bowl with pistachio and demerara sugar

3. Add the egg whites, almond essence and vanilla essence and mix with a spatula until you get a slightly sticky dough. If the dough is too thick, use more egg whites, but just 1 tsp at a time until you get the right consistency. 

A photo of pistachio cookie dough in a bowl with pink spatula

4. Chop the remaining pistachios into small pieces.

A photo of chopped pistachios on chopping board with a knife

5. Form round cookies with your hands or with the help of a cookie scoop. Roll each of them in the pistachio and flatten them a bit before placing them on the prepared baking tray.

A photo of pistachio cookies on baking tray

6. Bake for 10 minutes until they start to turn slightly brown. Remove the cookies from the oven (they will still be soft) and allow them to cool completely before you transfer them. 

How to store these pistachio cookies?

The cookies will keep well in an airtight container for up to 5 days. Make sure they are completely cooled before putting them in a container; otherwise, they will become moist. 

If you liked this recipe for Italian pistachio cookies, check out some of my other desserts:

The BEST Peanut Butter and Jelly Blondies with Raspberries

Irish Cream Tiramisu Cupcakes

Easy Chocolate Raspberry Brownies

Galaktoboureko (Greek Custard Pie)

Looking for more delicious inspiration? 😄 Follow Skinny Spatula on Instagram, Facebook, and Pinterest!

Yield: 16

Italian Pistachio Cookies (No Flour)

Photo of pistachio cookies on a plate with one of them bitten

These no flour Italian pistachio cookies are incredibly easy to make and you can have a super tasty treat in 30 minutes. They're a bit chewy and extra nutty, so don't be surprised if they disappear quickly!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Instructions

    1. Line a baking tray with parchment paper and preheat the oven to 175C/350F.
    2. Add 100 g pistachios and the sugar to a food processor. Process until you don't see any large chunks of nuts. Transfer the mixture to a clean bowl and mix in the ground almonds.
    3. Add the egg whites, almond essence, and vanilla essence and mix with a spatula until you get a slightly sticky dough. If the dough is too thick, use more egg whites, but just 1 tsp at a time until you get the right consistency.
    4. Chop the remaining pistachios into small pieces.
    5. Form round cookies with your hands or with the help of a cookie scoop. Roll each of them in the pistachio and flatten them a bit before placing them on the prepared baking tray.
    6. Bake for 10 minutes until they start to turn slightly brown. Remove the cookies from the oven (they will still be soft) and allow them to cool completely before you transfer them.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 133Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 85mgCarbohydrates: 12gFiber: 2gSugar: 9gProtein: 4g

Nutritional information is an estimate provided by an online nutrition calculator.

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