Discover the Delight of Pistachio Amaretti Cookies
Indulge in the luxurious blend of almonds and pistachios with our Pistachio Amaretti Cookies. These cookies are not only a treat to your taste buds but also a visually appealing addition to your dessert spread. With their unique flavor and delightful texture, these cookies are sure to be a hit whether you’re serving them at a gathering or enjoying a quiet moment with a cup of tea. Here’s how to make these scrumptious treats:
Ingredients:
- Almond Flour: 1 cup (100g), sifted
- Pistachio Flour: 1 cup (100g), sifted
- Granulated Sugar: 1 cup (200g)
- Salt: 1/4 teaspoon
- Egg Whites: 2 large (60g)
- Lemon Juice: 1/2 teaspoon
- Pistachio Extract: 1/2 teaspoon
- Confectioners’ Sugar: As needed for rolling
Directions:
- Prepare the Nut Flours:
- Preheat your oven to 170°F (75°C).
- Spread the sifted almond and pistachio flours on a parchment-lined baking sheet.
- Bake for 30 to 45 minutes until dry and toasty. Allow to cool completely, then transfer to a large mixing bowl.
- Cookie Dough Prep:
- Increase the oven temperature to 300°F (150°C).
- Prepare two heavyweight, light to medium colored cookie sheets by stacking them together and lining with parchment paper or a silicone mat.
- Add the granulated sugar and salt to the cooled nut flours and whisk until evenly incorporated.
- Make the Cookie Dough:
- In a separate bowl, whisk the egg whites and lemon juice until soft peaks form.
- Combine the beaten egg whites and pistachio extract with the dry ingredients, mixing until a soft, sticky dough forms. You may need to knead with your hands to ensure it is well combined.
- Shape and Bake:
- Dust your hands with powdered sugar and use a small cookie scoop to portion the dough into 1-inch balls.
- Roll each ball smoothly, then coat in powdered sugar before arranging them on the prepared baking sheet, spaced about 1 inch apart.
- Bake for 30 to 35 minutes until the tops are cracked and the bottoms are just barely golden.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutritional Information:
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
- Servings: 20 cookies
- Calories: 110 kcal per cookie
These Pistachio Amaretti Cookies offer a splendid combination of nutty flavors amplified by the sweetness of powdered sugar. Whether you’re a fan of amaretti cookies or trying them for the first time, the addition of pistachios makes these cookies uniquely satisfying. Enjoy baking and savoring every bite of these delightful treats!
Pistachio Amaretti Cookies
- Total Time: 1 hour
- Yield: 20 1x
Description
The simple yet elegant appearance of these cookies, dusted with powdered sugar and featuring a beautiful cracked top, makes them a visually appealing addition to any dessert table. Plus, their gluten-free ingredients mean that even those with dietary restrictions can indulge in their deliciousness. Give them a try and experience the joy of homemade Pistachio Amaretti Cookies!
Ingredients
1 cup (100g) almond flour or very finely ground almonds, sifted
1 cup (100g) pistachio flour or very finely ground pistachios, sifted
1 cup (200g) granulated sugar
1/4 teaspoon salt
2 large egg whites (60g)
1/2 teaspoon lemon juice
1/2 teaspoon pistachio extract
Confectioners’ sugar, as needed
Instructions
Preheat oven to 170°F (75°C). Spread sifted nut flours on a parchment-lined baking sheet and bake for 30 to 45 minutes or until dry and toasty. Let cool completely then transfer to a large bowl.
Increase oven temperature to 300°F (150°C).
Stack two matching, heavyweight, light to medium colored cookie sheets one inside the other and line with parchment paper or a silicone baking mat.
Add sugar and salt to cooled nut flours and whisk until evenly incorporated.
In a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and lemon juice until they hold soft peaks.
Add beaten egg whites and pistachio extract to dry ingredients and stir until mixture forms a soft, sticky dough, kneading with your hands if necessary.
Lightly dust your hands with powdered sugar. Use a small cookie scoop to portion dough into 1-inch balls. Roll into a smooth ball, then roll in powdered sugar. Arrange on prepared baking sheet, leaving 1 inch of space between cookies.
Bake for 30 to 35 minutes until tops are cracked and bottoms are just barely golden. Remove from oven; let cool a few minutes, then transfer to wire racks to cool completely.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 110 Kcal