Italian Pistachio Cookies (Gluten/Grain/Sugar-Free) – a delicious recipe with almond flour, pistachio flour, honey, pistachios, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325C.
2
In a food processor or blender, blend 1 cup of hulled pistachio nuts until it has been ground into a fine flour similar to the consistency of almond flour.
3
Combine almond and pistachio flours and egg whites and mix well.
4
Gently warm 1/4 cup of unpasteurized honey on low to make it easy to mix and stir into almond pistachio mix.
5
At this step if you find your mix is far too wet add more pistachio or almond flour 1/4 cup or less at a time.
6
You dont want the mix too dry though, it should remain fairly moist, if you add too much flour you will need to balance this out with another egg white.
7
On parchment paper, spread out 1-2 cups of chopped pistachios or other nut preference.
8
Using a spoon, scoop out 1-2 inch balls and roll them into the chopped pistachios until fully coated.
9
Flatten balls slightly with a fork and bake for 12-15 minutes.
10
Allow cookies to bake longer if you find the cookies too soft to the touch.
11
Enjoy!
628
kcal
Calories
35
g
Fat
60
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 cup almond flour, 1 ½ cups pistachio flour (fresh ground pistachios), ¼ cup honey (unpasteurized), 1 ½ cups pistachios, hulled & chopped, and more.
Yes, Italian Pistachio Cookies (Gluten/Grain/Sugar-Free) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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