Sicilian Pistachio Cookies

I only spent one summer in Sicily as a child, but I remember being very impressed and chubbed up as a kid. Eating sweets made with pine nuts, dense ricotta-filled pastries, gelato and cookies made with almond meal and pistachios.

Recipe Adapted from Scarpetta Dolcetto‘s Sicilian Pistachio Cookies


  • 1 cup pistachios (shelled and unsalted), plus a handful extra for garnish
  • 3/4 cup almond meal
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • 3/4 tsp lemon zest
  • 1 large egg white
  • 1 1/2 tsp honey
  • scant 1/2 cup powdered sugar


  1. Preheat to oven to 350 degrees. In a food processor, pulse the almond meal, pistachios and half of the sugar measure until finely chopped (but not ground).
  2. Transfer to a large bowl and combine with the vanilla, lemon zest and honey. Add the whites and mix. Add the sugar and gently combine.
  3. Form into tablespoon-sized balls and roll in the powdered sugar to coat. Transfer to baking sheets lined with parchment, leaving about an 1 1/4″ distance between each cookie. Press a pistachio into each cookie for garnish. (I used almonds just for fun)
  4. Bake 15-18 minutes until fragrant, crackled and golden brown. When cooled, transfer to an air-tight container for up to 2 weeks.



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