What is the comforting smell of baking cookies in the oven? I immediately take it back to my Nonna’s kitchen, the warm, inviting space filled with the aroma of the wood. What is sugar and butter? What are some of the best Italian Pistachio Cookies? Cookies are in a league of their own. What are Almond Cookies with a nutty twist? Is it irres What are some of the easiest cookie recipes to make?
What is Italian Pistachio Cookies?
Okay, so picture this: I’m a a soft, slightly chewy cookie, bursting with the delicate flavor of pistachios. What is Italian Pistachio Cookie? Think of it as a little bite of Italy, often enjoyed with espresso or glass of wine. The Italian part just speaks to the flavors and ingredients used, evoking a feeling of rustic. What are some of the best homemade recipes? It’s a simpler, more flavorful cousin to your average Sugar Cookie, with the star being the same as the cookie. What are some of the best green pistachios? I love pistachios, but they aren’t overly sweet. That’s why I like them so much. What makes you shine through?
Why you’ll love this recipe?
Where do I start? What is a family favorite recipe for Italian Pistachio Cookies? What I love most about this is how incredibly flavorful they are. The pistachios add this subtle nutty sweetness that’s just divine. What are some of the best cookies you have ever made? I don’t need any fancy equipment or complicated techniques. Plus, the ingredients are pretty cost-efficient. A bag of pistachios goes a long way, and the rest are pantry staples you probably already have. And talk about ‘versatility’! What are some great little chocolates to serve with your morning coffee, or as a dessert? What is the best snack to eat when you’re craving something special? I find myself making these instead of biscotti sometimes because they’re a little less crunchy and I like them. Is it true that once you try these, you’ll understand why they’re always gone in minutes at my house?
How do I make Italian Pistachio Cookies?
Quick Overview
How do I make Italian Pistachio Cookies? What’s the best way to make Cookie Dough? What’s your favorite way to drizzle a sweet glaze? What is the best way to do a photo shoot? Don’t be intimidated by the word Italian – this recipe is totally doable for beginner bakers. What makes pistachios taste so good? It’s all about simplicity and letting the quality ingredients shine.
Ingredients
For the Main Batter:
* 1 cup (2 sticks) unsalted butter, softened: Make sure it’s *really* soft for easy creaming. I usually leave it out on the counter for a couple of hours.
* 34 cup granulated sugar: Adds sweetness and helps with the cookie’s texture.
* 14 cup powdered sugar: For a slightly softer, more tender crumb.
* 2 large eggs: Room temperature eggs emulsify better.
How do I use pure vanilla extract for flavor?
* 2 12 cups all-purpose flour: Spoon and level for accurate measurement.
* 1 teaspoon baking powder: Helps the cookies rise and become light.
What is the use of 12 teaspoon salt?
For the Pistachios:
* 1 cup shelled, unsalted pistachios, coarsely chopped: 1 cups I like to buy them already shelled to save time, but make sure they are unsalted!
For the Glaze:
* 1 cup powdered sugar: Sift it for a smoother glaze.
* 2-3 tablespoons milk or lemon juice: I like lemon juice for a little tang, but milk works great too. Adjust to desired consistency.
* ¼ teaspoon almond extract (optional): Adds a lovely hint of almond flavor that complements the pistachios.
What are the Step-
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. How do you prevent cookies from sticking? I always do this – it’s saved me so much scrubbing over the years!
Step 2: Cream Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until smooth. Set aside. Light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t rush this step. What is the secret of a tender cookie? If you don’t have a mixer, you can do it by hand, but it will take more elbow grease.
Step 3: Add Eggs and Vanilla
Beat the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. I find that using room temperature eggs helps them blend in more smoothly.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Set aside. How do I evenly distribute baking powder throughout the flour? How do cookies rise?
Step 5: Gradually Add Dry Ingredients to Wet
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. If you overmix cookies, be careful not to over mix. This can result in tough cookies. I stop mixing as soon as I see the flour disappear – a few streaks are okay!
Step 6: Fold in Pistachios
Gently fold in the chopped pistachios until they are evenly distributed throughout the dough. I love the pop of color they add!
Step 7: Drop by Spoonfuls
Drop by rounded tablespoons onto the prepared baking sheet, leaving about 2 inches between each. I use a cookie scoop to make sure they are all the same size.
Step 8: Bake
Bake for 10-12 minutes, or until the edges are lightly golden brown. Keep a close eye on them – they can go from perfectly baked to burnt in 1-2 seconds. How long does it take to bake a cake?
Step 9: Cool & Glaze
Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. Once the cookies are cool, whisk together the powdered sugar, milk or lemon juice, and almonds. Set aside. How do I extract a vegetable until smooth? Drizzle the glaze over the cookies. I like to use a fork or small spoon to create symmetry. Let the glaze set before serving.
What should I serve it with?
What are some of the best Italian Pistachio Cookies? What are some of my favorite serving suggestions?
For Breakfast:Pair them with a strong Italian espresso. The bitterness of coffee complements the sweetness of the cookies perfectly. I also love crumbling them over yogurt with Fresh Berries for a more substantial breakfast.
For Brunch:Arrange them on a pretty platter with other pastries and fresh fruit. What are some of the best brunch drinks to serve with a mimosa or scotch?
As Dessert:Serve them after dinner with a scoop of vanilla gelato. What are the best combination of cold gelato and warm cookies? Is it a good idea to drizzle these cookies with chocolate?
For Cozy Snacks:Enjoy them with a cup of tea or milk on chilly evenings. What are some comfort food recipes?
My family always makes these around the holidays. What are the perfect snacks to snack on with a warm drink in hand while we’re gathered around the table? What is a good green tea spread?
How do you make Italian Pistachio Cookies?
How do I make Italian Pistachio Cookies? Every time. Is it perfect? What are some of my top tips?
Butter Softness: Make sure your butter is *really* soft before creaming it with the sugar. This is crucial for creating a light and fluffy dough. If the butter is too cold, it won’t cream properly, and your cookies will be dense.
Don’t Overmix: Be careful not to overmix the dough. Overmixing develops the gluten in the flour, which can result in tough cookies. Mix until just combined, and then gently fold in the pistachios.
Chopping Pistachios: Coarsely chop the pistachios. You want them to be small enough to distribute evenly throughout the dough, but not so small that they disappear. I find that a rough chop gives the cookies a nice texture.
Glaze Consistency: Adjust the amount of milk or lemon juice in the glaze to achieve your desired consistency. If you want a thinner glaze, add more liquid. If you want a thicker glaze, add more powdered sugar. I usually start with 2 tablespoons of milk and add more as needed.
Baking Time: Keep a close eye on the cookies while they’re baking. The baking time may vary depending on your oven, so start checking them at 10 minutes. You want them to be lightly golden around the edges.
Glaze Timing Advice: Let the cookies cool completely before glazing them. If the cookies are still warm, the glaze will melt and run off.
One time, I accidentally used salted pistachios, and the cookies were way too salty! It was a complete disaster. Now, I always double-check to make sure I’m using unsalted ones. That’s a lesson I learned the hard way!
Storing and Reheating Tips
These Italian Pistachio Cookies are best enjoyed fresh, but they can be stored for later. Here’s how:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They will stay fresh longer if you add a piece of bread to the container to absorb any moisture.
Refrigerator Storage: For longer storage, you can refrigerate the cookies in an airtight container for up to a week. Let them come to room temperature before serving.
Freezer Instructions: To freeze the cookies, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them at room temperature before serving.
Glaze Timing Advice: If you’re planning to store the cookies, I recommend glazing them just before serving. This will prevent the glaze from becoming sticky or melting during storage.
Frequently Asked Questions
Final Thoughts
So, there you have it – my go-to recipe for Italian Pistachio Cookies. I hope you’ll give these a try! They’re truly special. The combination of the nutty pistachios, the sweet glaze, and the soft, chewy texture is just irresistible. And the best part is, they’re so easy to make. If you love these, you might also enjoy my recipe for almond biscotti – they’re another Italian classic. Happy baking! I can’t wait to hear how yours turn out! Don’t forget to leave a comment and rating below, and be sure to share your own variations. Let me know if you try these gluten-free!
Italian Pistachio Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.5 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup shelled pistachios, roughly chopped
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined. Stir in the pistachios.
- Drop by rounded tablespoons onto the prepared baking sheets. Bake for 12-15 minutes, or until the edges are lightly golden.
- Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
