Kaki'S Favorite Pistachio Cookies Recipe

Name: Kaki'S Favorite Pistachio Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pistachio Cookie; 1/2 pound butter; 3/4 cup confectioners sugar; 2 cups all purpose flour; 1 cup finely chopped raw, unsalted pistachios; 1 tablespoon almond extract; White Chocolate Ganache; 10 ounces white chocolate; 1/2 cup heavy cream; 2-3 tablespoons chopped pistachio; a few pinches Himalayan Pink Salt

Servings: persons

1
["Preheat oven to 325 and line two cookie sheets with parchment or Silpat.", "Using an electric mixer, beat the butter, sugar and extract until lightened and smooth.", "Add the flour and beat until smooth. Add the pistachios and beat well until nuts are well distributed.", "Using a scoop or a tablespoon measure, dole out the dough, then roll each in your hand to make a nice round ball. Place on the baking sheets about 1"" apart.", "Bake the cookies for 18 minutes, but check after 16 min. The tops should just have started to crack and the bottom should be golden brown. Allow the cookies to cool completely.", "Make the ganache. Heat the cream to just below a simmer, then pour over the chopped white chocolate and allow to sit for a minute.", "Whisk the chocolate with great purpose until the ganache comes together. Dip each cookie top in the chocolate and place on a rack to drip and solidify. Before it hardens completely, sprinkle the tops with nuts and a just a few grains of pink salt."]

1281

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Pistachio Cookie, 1/2 pound butter, 3/4 cup confectioners sugar, 2 cups all purpose flour, and more.

Yes, Kaki'S Favorite Pistachio Cookies 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.

That's it — enjoy your meal!

Kaki'S Favorite Pistachio Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions