Soft almond cookies with ground pistachios and a nutty green coating.
Read the full method before starting. Household measures are approximate; gram weights help keep the dough consistent.
Pistachio Almond Cookies
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 105 minutes: 25 hands-on, 30 chilling or resting, 20 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and visual doneness cues.
Kitchen tools you’ll need
- US measures or kitchen scale
- Mixing bowls and spatula
- Two 13 × 18-inch lined baking sheets
- Cooling rack
Soft almond cookies with ground pistachios and a nutty green coating.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Mix
- 1MixMix almond flour, ground pistachios and sugar. Stir in lightly foamed egg whites, vanilla and salt to make a sticky paste.
Chill and shape
- 2Chill and shapeChill 30 minutes. Divide into 24 equal balls and roll each in the chopped pistachios, pressing lightly to attach. Flatten very slightly.
Bake
- 3BakeHeat oven to 325°F (165°C), or 300°F (150°C) fan. Arrange on two lined trays 1 inch apart. Bake together 16–20 minutes, switching trays halfway, until edges are set and the nuts smell toasted.
Cool
- 4CoolRest on trays 10 minutes and on a rack 20 minutes. Centers should remain tender.
Chef’s Science & Pro Tips
Ingredient science
Unsalted pistachios let you control the salt level.
Technique & texture
Pulse nuts carefully to a meal, not an oily paste.
Finishing & serving
The green color comes from nuts; no coloring is required.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Cool fully and keep airtight; separate from moist cookies. |
| Refrigeration | Not needed | Avoid condensation and refrigerator moisture on plain baked cookies. |
| Raw freezing | Up to 1 month | Freeze uncoated shaped dough. Thaw in the refrigerator; finish shaping or coating before baking. |
| Baked freezing | Up to 2 months | Freeze fully cool cookies airtight, without glaze or chocolate when possible. |
| Restoring | Before serving | Thaw covered at room temperature, then apply any sugar, glaze or chocolate finish. |
Notes
- Unsalted pistachios let you control the salt level. Pulse nuts carefully to a meal, not an oily paste. The green color comes from nuts; no coloring is required. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
Can I use pistachio cream?
No. Sweetened cream has a different fat and sugar balance.
Why are they oily?
The nuts may have been ground too far; stop at a fine meal.
Should the centers be crisp?
No. These are intentionally tender almond cookies.
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