For all the pistachio lovers - these cookies are for you: soft, chewy, naturally gluten-free, easy to make with just a handful of ingredients.

If you love pistachios, these cookies are just what you're looking for!

Soft, a little chewy, delicately crackled on the outside, and bursting with pistachio flavor, these Pasticcini al Pistacchio are the kind of treat you make once—and then find yourself dreaming about again and again. And again!

They’re elegant yet simple, deeply satisfying, and dangerously easy to pop “just one more.” If you’ve already fallen in love with my most famous Pasticcini alle Mandorle (Italian almond cookies — link here), consider this pistachio version their irresistible cousin.

These Italian pistachio cookies are naturally gluten-free, made with finely ground pistachios and just a touch of almond flour, and come together with only a handful of ingredients. No butter, no flour, no fuss. The texture is everything you want in a traditional Italian pasticcino: tender and soft inside, slightly chewy at the center, with a delicate exterior that cracks just enough as they bake.

They’re also perfect for the holidays—beautiful on a cookie tray, ideal for gifting, and a dream if you like to bake ahead. These cookies store well, travel well, and feel special enough for celebrations while being simple enough to make anytime a pistachio craving hits.

Seriously, what more can you ask from a cookie?!?

The main ingredient: Pistachios!

Pistachios bring more than just their gorgeous green color to these cookies. They add a naturally sweet, nutty depth and a rich aroma that makes these pasticcini truly memorable. For best results, use unsalted, shelled pistachios.

To grind them, pulse the pistachios in a food processor with a small amount of the powdered sugar from the recipe—this helps prevent them from turning into paste. Stop as soon as they’re finely ground; you’re looking for a soft, sandy texture, not pistachio butter.

Tips for perfect pistachio cookies:

Chill the dough if needed: If your dough feels too sticky, refrigerate it for about 15 minutes. This makes it easier to work with and helps the cookies keep their round shape without flattening in the oven. If needed, add a little bit of almond flour.
Use a cookie scoop: A 1-tablespoon cookie scoop (the one I use and love — link here) ensures uniform cookies that bake evenly and look beautiful on a cookie tray. Also, makes the job super fast. No need to roll these, just scoop, drop into powdered sugar and roll quickly to coat well.
Don’t overbake: These cookies should stay pale and soft. They’ll continue to set as they cool, giving you that perfect tender-chewy center.

How to store:

These pistachio cookies are wonderful for planning ahead. Once baked and completely cooled, store them in an airtight container at room temperature for up to 5-7 days.

They also freeze beautifully: place baked cookies in a freezer-safe container, separating layers with parchment paper, and freeze for up to 2 months. Thaw at room temperature before serving. You can also freeze the unbaked dough balls (before rolling in powdered sugar), then thaw slightly, roll, and bake as needed.

Whether you’re adding them to a festive cookie platter, wrapping them up as a homemade gift, or enjoying one quietly with an espresso, these Pasticcini al Pistacchio are proof that a few simple ingredients can create something truly special.

Happy baking!