Pistachio Spritz Cookies – a delicious recipe with pistachios, sugar, flour, salt, butter, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Pulse the pistachios and 1 tablespoon granulated sugar in a food processor until the nuts are finely ground and powdery.
2
Sift with the flour and salt into a medium bowl; set aside.
3
Beat the remaining 3/4 cup granulated sugar and the butter in a large bowl with a mixer on medium speed until light and fluffy, about3 minutes.
4
Add the egg and vanilla and beat until combined.
5
Reduce the mixer speed to low; add the pistachio mixture and beat until completely incorporated.
6
Fill a cookie press with the dough according to the manufacturer's instructions.
7
Press cookies about 1 1/2 inches apart onto 2 ungreased baking sheets.
8
Sprinkle with sanding sugar.
9
Bake, switching the pans halfway through, until set and golden around the edges, 10 to 12 minutes.
10
Let the cookies cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
11
Photograph by Andrew Purcell
707
kcal
Calories
37
g
Fat
84
g
Carbs
10
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 8 ingredients. The key ingredients include: 1/2 cup pistachios, 3/4 cup plus 1 tablespoon granulated sugar, 2 cups all-purpose flour, 1/4 teaspoon salt, and more.
Yes, Pistachio Spritz 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.
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