Amazing Italian Pistachio Cookies

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  1. 1 1/3 cups Raw Shelled Pistachios* Salted or Unsalted
  2. 2/3 cup Almond Flour**
  3. 1/2 cup Granulated Sugar
  4. 1 1/2 tsp Honey
  5. 1/2 tsp pure vanilla extract
  6. 1 Whole Lemon Zested
  7. 1 Large Egg White
  8. 1/3 Cup Icing Sugar Sifted


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a food processor (or magic bullet like I used), pulse the pistachios with half the granulated sugar until the pistachios are coarsely ground, but not too fine.
  3. Transfer to a large bowl and add remaining sugar, almond flour, vanilla and lemon zest. Whisk to combine.
  4. Add the egg white and honey and mix until the mixture will hold its shape when pressed together.
  5. Prepare your baking tray and line it with parchment.
  6. Take your icing sugar and sift it into a medium bowl.
  7. Take a small bit of the cookie "dough" and roll it into a ball and then drop it into the icing sugar bowl, coat it in icing sugar and place on your baking tray.
  8. Place balls on baking tray about 2 inches apart. Repeat until you have about 2 dozen balls.
  9. In order to flatten the cookies, I took a cup that was the diameter that I wanted the cookies to be, and I used that to flatten them. That way, when the cookie was the same size as the bottom of the cup, I knew I could stop pressing the dough down. Also, make sure to wipe off any excess icing sugar that gets on the bottom of the cup because it can make dents in your cookies.
  10. Once all the cookies have been flattened, bake them for about 12-15 minutes or until they are a light golden brown on the bottom.
  11. Allow to cool before devouring.

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