Pistachio cookies

Pistachio cookies

Biscotti al pistacchio

Sharing Puglia
Alicia Taylor

These pistachio cookies are perfect for after a meal and best eaten dipped into strong, hot coffee or sweet, fragrant tea. Toss the still-hot cookies in sifted icing sugar to finish this treat off to perfection. Serve them to children with a bowl of whipped cream and watch the cookies disappear.


Quantity Ingredient
225g pistachio nuts, plus about 24 extra, to garnish
55g ground almonds
115g caster sugar
1 1/2 teaspoons honey
1/2 teaspoon natural vanilla extract
1 tablespoon lemon zest, finely grated
1 egg white, beaten
60g icing sugar, sifted, for dredging


  1. In a food processor, pulse the pistachio nuts, ground almonds and half the caster sugar until finely chopped, but not as smooth as flour.
  2. Transfer to a bowl and combine with the honey, vanilla and lemon zest and mix well.
  3. In a separate bowl, beat the egg white until stiff peaks form and then fold the remaining caster sugar into this mixture.
  4. Fold the nut mixture into the egg white mixture, gently but thoroughly. Cover and place in the refrigerator for 30– 60 minutes to firm up.
  5. Preheat the oven to 180°C and line a baking tray with baking paper.
  6. Take the mixture out of the refrigerator and form it into 4 cm balls, then place the balls on the lined baking tray. Bake for 15 –18 minutes. The cookies will still be soft when they are ready to remove from the oven.
  7. Place the sifted icing sugar in a small bowl and place the cookies in the bowl to dredge them in the sugar. Gently press a whole pistachio on top of each cookie for a garnish. Store in an airtight container for up to 5 days.
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