Sicilian Pistachio Cookies Recipe – a delicious recipe with flour, kosher salt, pistachios, unsalted butter, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 325. Line a 13"" by 18"" rimmed cookie sheet with parchment paper. Grease parchment paper with butter.", "Place 1 cup of pistachios in a food processor. Pulse until finely chopped but not powder, approximately 20 pulses. In a medium bowl, mix flour and salt. Mix pistachios into flour mixture. Set aside.", "In a large bowl, beat butter with 1 1/4 cups sugar until it is light and fluffy, about 3 minutes. Beat in eggs. Scrape down sides of bowl, then beat in vanilla and almond extracts and lemon zest.", "Beat flour mixture into sugar mixture in two additions. The dough will be soft. Use a spatula to spread the dough evenly across the baking sheet. Roughly chop remaining cup of pistachios and sprinkle them over the dough. Sprinkle remaining two teaspoons of sugar over the dough.", "Bake dough for 35 to 40 minutes, or until it turns golden brown at the edges. Allow dough to cool on wire rack for 35 minutes, then cut into wedges."]
946
kcal
Calories
52
g
Fat
109
g
Carbs
13
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 9 ingredients. The key ingredients include: 2 cups all purpose flour, 1/2 tsp kosher salt, 2 cups shelled, unsalted pistachios (aprox 16 ounces whole pistachios), 1 cup unsalted butter, and more.
Yes, Sicilian Pistachio Cookies Recipe 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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