Soft and buttery pistachio cookies made with real pistachios and pistachio paste for rich flavor and beautiful color. Easy bakery-style cookies with crisp edges and soft centers.
Grind the pistachios - Add the pistachios and 1 tablespoon of the flour to a food processor. Pulse until finely ground but not pasty. Transfer to a bowl with the remaining flour, baking powder, and salt.
50 g Pistachio nuts, 140 g All-purpose flour, ½ tsp Baking powder, ¼ tsp Salt
Cream the butter and sugar - In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2 to 3 minutes.
113 g Unsalted butter, 100 g White granulated sugar
Add the wet ingredients - Add the egg and vanilla extract, mixing until well combined. Then add the pistachio paste and mix until smooth.
1 large Egg, 1 tsp Vanilla Extract, 30 g Pistachio Paste
Add the dry ingredients - Add the flour mixture and mix just until combined. Fold in the chopped pistachios.
Chill the dough - Cover and chill the dough for at least 1 hour. This helps prevent the cookies from spreading too much while baking.
Scoop and bake - Scoop the dough onto a parchment-lined baking sheet. Top with a few extra chopped pistachios for texture and color. Bake at 170°C / 340°F for 10 to 12 minutes or until the edges are set and the centers are still slightly soft.
40 g Chopped pistachios
Cool - Let the cookies cool on the baking tray for a few minutes before transferring to a wire rack.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you