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Irresistible Pistachio Amaretti Cookies: Crispy, Chewy, and Perfectly Nutty Italian Delights

Discover the magic of these Pistachio Amaretti Cookies – a true delight that ticks every box for a perfect cookie! They boast a wonderfully crispy exterior, a satisfyingly crunchy bite, and a delightfully soft, chewy center. Truly, they are SO GOOD, you’ll want to make them again and again!

Freshly baked Pistachio Amaretti Cookies cooling on a wire rack, ready to be enjoyed.

My journey with amaretti began with a bite of an almond version from a charming Italian bakery. That exquisite taste ignited an immediate culinary quest! I rushed home, determined to recreate that perfect balance of textures and flavors. After experimenting with several recipes, I knew I had to infuse it with my own unique “KendellKreations” spin. I decided to swap the traditional almonds for vibrant pistachios, and the result was beyond my wildest dreams – they are EVEN BETTER than I could have imagined! Plus, what could be more quintessentially Italian than the rich, distinctive flavor of pistachios?

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Essential Ingredients for Perfect Pistachio Amaretti

One of the many reasons I adore these Pistachio Amaretti Cookies is their surprisingly simple ingredient list. It’s a testament to how exceptional ingredients, when treated right, can create something truly extraordinary. This recipe beautifully highlights the star of the show: pistachios!

A crucial tip I want to share is to always seek out raw, unsalted pistachios. Avoid roasted and salted varieties as they will significantly alter the delicate flavor profile of your cookies. Since we’ll be baking these nuts, using pre-cooked pistachios would lead to over-toasting and a less desirable taste and texture. Opt for raw to ensure the purest pistachio essence shines through.

A beautiful flat lay of all the essential ingredients needed to bake Pistachio Amaretti Cookies, including raw pistachios, almond flour, sugar, and egg whites.

While pistachios can be a bit pricier than other nuts, a single pound goes a surprisingly long way in both cooking and baking. I’ve found excellent quality pistachios at a great price HERE. Furthermore, there’s absolutely no need to spend extra money on pre-ground pistachio flour. Making your own is incredibly easy, yields a fresher product, and I’ll show you exactly how to do it below!

For precise ingredient measurements and a printable version of this recipe, use the JUMP TO RECIPE button at the top of the post, or simply scroll down to the bottom of the page to find the full recipe card.

Crafting Your Homemade Pistachio Amaretti: A Step-by-Step Guide

Let’s dive into the simple yet rewarding process of making these delightful Pistachio Amaretti Cookies. The first step, and one of the most important for superior flavor and texture, is preparing your own pistachio flour. It’s surprisingly quick, taking only a minute or two, and ensures the freshest possible nut flour. It’s also a perfect excuse to use my favorite kitchen tool – a food processor – which makes light work of this task.

To make your pistachio flour, simply place the raw pistachios in a food processor or a high-speed blender. Pulse them gently and in short bursts until they transform into a fine, powdery consistency. Be careful not to over-process! Pulsing for too long can release the oils from the nuts, turning your flour into pistachio butter – which, while delicious, isn’t what we need for these cookies. Don’t worry if a few slightly larger pieces remain; it’s always better to have a few coarser bits than to end up with a sticky paste.

Raw pistachio nuts placed in a food processor, ready for blending into flour.

Finely ground pistachio flour in a food processor after careful blending, showing its powdery texture.

Next, in a spacious mixing bowl, combine your freshly made pistachio flour with almond flour and granulated sugar. Whisk these dry ingredients together thoroughly until they are uniformly combined. This pre-mixing step ensures that the flours and sugar are perfectly distributed throughout the dough, preventing any pockets of unmixed ingredients and creating a consistent cookie texture.

A bowl containing a mixture of pistachio flour, almond flour, and granulated sugar, lightly whisked together for even distribution.

Now, it’s time to whip your egg whites to perfection. In a clean, dry bowl (preferably of a stand mixer fitted with a whisk attachment), whip the egg whites with a pinch of salt. The salt helps stabilize the egg whites, allowing them to achieve a firmer structure. Continue beating until they just begin to hold soft peaks. At this point, incorporate the almond and vanilla extracts. Then, continue whipping until the egg whites form stiff, glossy peaks. When you lift the whisk, the peaks should stand upright without drooping.

Perfectly whipped egg whites in a mixing bowl, showcasing stiff peaks after vanilla and almond extracts have been incorporated.

Gently incorporate the combined pistachio flour, almond flour, and sugar mixture into the whipped egg whites. Use a sturdy spatula and a folding motion to carefully combine the ingredients. The key here is gentle handling to preserve as much air as possible in the egg whites, which contributes to the amaretti’s light and chewy texture. Continue folding until a slightly sticky, uniform cookie dough forms. The dough should be cohesive and tacky to the touch, but it shouldn’t be excessively sticky or cling to your hands in large chunks when rolled.

If you find the dough is excessively sticky, don’t worry! This can happen depending on the humidity and size of your egg whites. Simply fold in an additional tablespoon or two of almond flour, one at a time, until the dough reaches the desired tacky but manageable consistency. You’ll know it’s just right when it feels slightly sticky and clings to your hands when you roll it, but doesn’t leave large, gooey residue.

A spatula gently folding the dry flour and sugar mixture into the whipped egg whites, creating the cookie dough.

The fully mixed Pistachio Amaretti cookie dough, showing a consistent and slightly tacky texture.

Once your dough is perfectly mixed, it’s time for shaping. Portion the dough into uniformly sized balls. I highly recommend using a cookie scoop like this one to ensure each cookie is the same size, which promotes even baking. Next, roll each ball generously in powdered sugar until it’s completely coated. This powdered sugar coating not only adds a lovely crispness and sweetness but also gives the amaretti their characteristic crackled appearance. Finish by gently pressing a pistachio halve into the center of each cookie, then lightly flatten the cookie slightly using the bottom of a measuring cup or a glass. They are now beautifully prepared and ready for baking!

Unbaked Pistachio Amaretti Cookies coated in powdered sugar and topped with pistachio halves, arranged on a baking sheet.

A hand pressing a pistachio halve onto the top of a portioned cookie dough ball.

Bake the cookies in your preheated oven until they puff up slightly, develop delicate crackles on their surface, and become lightly golden brown around the edges and on the bottom. It’s important not to over-bake them, as they should remain soft and chewy in the center. Once baked, resist the urge to move them immediately! Allow them to cool completely on the baking tray. This step is crucial because amaretti are naturally very sticky when warm, and their bottoms need time to set properly. Trying to remove them too soon will likely cause them to tear or stick to the parchment paper.

Pistachio Amaretti Cookies fresh out of the oven, showing their characteristic crackled tops and light golden edges.

Once the cookies have cooled completely and are firm to the touch, you can carefully transfer them to an airtight container. Stored at room temperature, these delicious Pistachio Amaretti Cookies will maintain their freshness and delightful texture for up to two weeks. They make for a perfect treat to enjoy over time or to share with loved ones.

A close-up of a stack of cooled Pistachio Amaretti Cookies, perfectly baked and ready for serving.

Expert Notes & Baking Tips for Amaretti Success

Maximizing flavor and minimizing cost is always a win! Pistachios are already a premium ingredient, so save your money by skipping store-bought pistachio flour. It’s incredibly simple to make at home, and the freshness will truly elevate your cookies. To do so, just grind the required amount of whole, raw pistachios in a food processor or high-speed blender until they form a fine powder. Remember to pulse in short bursts to avoid turning them into a paste.

The final cookie dough should possess a distinct tackiness once all ingredients are fully combined. This sticky quality is normal for amaretti dough. However, if the dough is overly sticky – meaning it clings excessively to your hands and is difficult to roll – you can easily adjust it. Gradually fold in an additional tablespoon or two of almond flour until it reaches a manageable consistency. The exact amount needed can vary based on factors like the humidity in your kitchen or the size of your egg whites on a given day.

A charming and practical touch for amaretti is to top them with the specific nut they are made from. This isn’t just for aesthetics; it’s a traditional bakery tactic that helps distinguish flavors, especially since amaretti can be crafted from a wide array of nuts. Besides, a vibrant green pistachio half on top of these cookies truly enhances their visual appeal, making them even more enticing.

Versatile Substitutions for Your Amaretti Adventure

This particular recipe for Pistachio Amaretti calls for a combination of almond and vanilla extract, which beautifully complements the pistachio flavor. If you decide to experiment with a different type of nut for your amaretti, a good rule of thumb is to either use an extract that matches the new nut (e.g., hazelnut extract for hazelnut amaretti) or simply rely solely on pure vanilla extract, which is universally delicious and won’t clash with any nut flavor.

When working with more expensive nuts like pistachios, a smart and economical approach is to “cut” the recipe with almond flour. Almond flour is typically more readily available and less costly, allowing you to bulk up the recipe and still achieve that wonderful nutty flavor and texture without significantly increasing your budget.

Amaretti cookies are wonderfully versatile and can be made with virtually any nut you prefer. Traditionally, they are made exclusively with almonds, creating the classic almond amaretti. However, they are equally delicious when made with hazelnuts, walnuts, pecans, and, of course, as showcased in this recipe, with the unique and delightful flavor of pistachios. Feel free to experiment and find your favorite nut combination!

A single, perfectly baked Pistachio Amaretti Cookie showing its delicate texture and vibrant green pistachio topping.

More Unique Cookie Recipes to Explore

If you’ve enjoyed making these Pistachio Amaretti Cookies, you might be interested in exploring some of my other distinctive cookie recipes. Each offers a unique twist and promises a delightful baking experience:

Kitchen Sink Cookies – A perfect cookie for when you can’t decide, packed with all your favorite mix-ins!

Pecan Shortbread with Bacon and Maple – A delightful sweet and savory combination that’s surprisingly addictive.

Homemade Oreo Cookies – Recreate a classic with fresh, delicious ingredients from your own kitchen.

Pumpkin Chocolate Chunk Cookies – A fall favorite that’s cozy, comforting, and packed with flavor.

Crunchy Peanut Butter Cookies – For the ultimate peanut butter lover, these offer a fantastic texture and rich taste.

Bourbon Ginger Molasses Cookies – A sophisticated cookie with a warm, spicy kick perfect for cooler weather.

Peanut Butter Cup Cookies – Indulgent cookies featuring everyone’s favorite candy, right in the center.

Did you give this Pistachio Amaretti recipe a try? I’d absolutely love to hear from you! Please let me know your thoughts by leaving a review or comment below. And don’t forget to sign up for my newsletter to stay updated on new recipes, and follow along on Instagram, Pinterest, and Facebook!

📖 Recipe

Yield: 3 dozen

Pistachio Amaretti Cookies

Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

This recipe for Pistachio Amaretti Cookies is everything you want in a cookie. Crispy, crunchy, and soft in the center, they are SO GOOD!!

Ingredients

5 Egg Whites, room temperature
1 teaspoon Kosher Salt
1 ⅔ cup Granulated Sugar
½ teaspoon Almond extract
1 ½ teaspoon Vanilla extract
2 ½ cup Almond Flour
2 ½ cup Pistachio Flour
Powdered Sugar, for coating
Whole Pistachio Pieces, for topping

Instructions

Preheat your oven to 325°F (160°C).

First, prepare your pistachio flour. Since it’s less common to find in stores, it’s best to make your own for optimal freshness and flavor. Place 2 ½ cups of raw pistachios in a food processor. Pulse them in short bursts until they form a fine powder. Be careful not to over-process, as this can release the oils and create a paste rather than flour.

In the clean bowl of a stand mixer fitted with the whip attachment, combine the egg whites and kosher salt. Beat them together on medium-high speed until they reach stiff peaks. This means when you lift the whisk, the peaks should stand upright without drooping.

While the egg whites are whipping, in a separate medium-sized bowl, whisk together the almond flour, pistachio flour, and granulated sugar until all ingredients are thoroughly combined and evenly distributed.

Once the egg whites have reached stiff peaks, add the almond extract and vanilla extract. Whip for an additional 15-30 seconds to fully incorporate the extracts.

Carefully remove the bowl from the mixer. Gently fold the whisked dry ingredients (almond flour, pistachio flour, and sugar) into the whipped egg whites using a sturdy spatula. Use a light, folding motion to preserve the air in the egg whites. Continue until a uniform, slightly tacky dough is formed. If the dough feels overly sticky and clings excessively to your hands, fold in an additional one or two tablespoons of almond flour until it becomes more manageable.

Place a generous amount of powdered sugar in a shallow bowl. Scoop tablespoon-sized portions of the cookie dough and roll them into smooth balls. Drop each dough ball into the powdered sugar and toss gently until it’s completely coated.

Arrange the sugared cookie balls on a parchment-lined baking sheet, leaving some space between each. Gently press each cookie down slightly with the bottom of a measuring cup or a flat glass. This helps create the signature crackled top and ensures even baking.

Carefully place a whole pistachio piece on top of each gently flattened cookie. Bake in the preheated oven for approximately 25 minutes, or until the cookies are lightly golden around the edges and on the bottom, and have developed a crackled surface. They should not become dark brown.

Allow the cookies to cool completely on the baking pan before handling. This step is crucial as warm amaretti are very sticky and prone to tearing. Once fully cooled, transfer them to an airtight container and store at room temperature for up to 2 weeks.

Notes

Notes & Tips

Pistachios are expensive enough, don’t bother purchasing flour. It is so easy to make, plus you can ensure it is preservative free. All you have to do is grind (the same amount measured whole as you need ground) the nuts in a food processor or blender until they are in fine pieces.

The finished dough should be tacky when fully mixed. If it is too sticky and really clings to your hands, add a few extra tablespoons of almond flour until it doesn’t. Depending on the day you may need to do this or not.

I like to top my amaretti cookie with the nut it is made with. This is a traditional tactic in a bakery so you can distinguish what flavor each cookie is. Amaretti can be made with basically any nut, plus I think it looks really pretty too.

Substitutions

This recipe calls for almond and vanilla extract. If you make these with a different type of nut, use an extract that is the same, or rely on vanilla solely.

When using an expensive nut like pistachio, cutting it with almond flour is a great option for bulking the recipe less expensively.

Amaretti Cookies can be made with virtually any nut. Classically they are made with all almonds, but can also be made with hazelnut, and of course, as seen here, pistachio.

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Pistachio Amaretti Delights