Pistachio Italian Wedding Cookies are a delicate and elegant twist on the classic Italian cookie traditionally served at weddings and celebrations. These grain-free cookies have a soft, melt-in-your-mouth texture, a subtle nutty flavor, and a beautiful natural green hue from pistachios. Lightly coated in powdered sugar, they are perfect for holidays, special occasions, or enjoying with a warm cup of coffee or tea.
Unlike traditional versions made with wheat flour, this recipe uses a blend of pistachios and almond flour, making the cookies naturally gluten-free while keeping their tender and crumbly texture.
Ingredients
Makes about 28 cookies
- ¾ cup shelled pistachios (unsalted)
- ¾ cup almond flour
- 1 stick (½ cup) unsalted butter, at room temperature
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup plus 2 tablespoons arrowroot starch
- ¼ teaspoon salt
- ¼ cup powdered sugar, for coating
Step-by-Step Instructions
1. Prepare the Baking Sheets
Line two baking sheets with parchment paper and set aside.
2. Make the Pistachio Flour
Add the pistachios and almond flour to a food processor or high-speed blender. Pulse in short bursts until the pistachios are finely ground and resemble flour. Be careful not to over-process, as the mixture can turn into nut butter. Set aside.
3. Cream the Butter and Sugar
In a large bowl, beat the room-temperature butter and granulated sugar using a hand mixer or stand mixer. Mix for 2–3 minutes until the mixture becomes very pale, light, and fluffy.
Add the vanilla extract and almond extract, then mix briefly until combined.
4. Make the Dough
Add the pistachio-almond flour mixture, arrowroot starch, and salt to the bowl. Mix on low speed until just combined. The dough will be soft and delicate.
5. Shape the Cookies
Place the powdered sugar in a small bowl.
Scoop about ½ tablespoon of dough and roll it gently into a ball using your hands. Roll each ball in powdered sugar until fully coated, then place it on the prepared baking sheet. Repeat until all the dough is used.
6. Chill the Dough
Transfer the baking sheet to the freezer and chill the cookie dough balls for about 25 minutes. While chilling, preheat the oven to 350°F (177°C).
7. Bake
Arrange the chilled dough balls on the baking sheets, leaving space between each cookie.
Bake for 13–15 minutes, or until the cookies are lightly golden on the edges and slightly cracked on top.
Remove from the oven and allow the cookies to cool on a wire rack.
Tips for Best Results
- Make sure the butter is fully at room temperature for a soft, tender texture.
- Granulated sugar helps maintain the light green color of the cookies.
- Do not over-bake — these cookies should remain pale and delicate.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. They are best enjoyed fresh, once fully cooled.