Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Italian Pistachio Cookies – Pasticcini al Pistacchio – Gluten-Free Recipe
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!
Other GluteN-free dessert recipes you might like:
Italian Almond and Ricotta Cake
Italian Lemon Budino (Pudding)
Torta Tenerife (Flourless Chocolate Cake)
Torta Caprese Bianca (Almond-White Chocolate Italian Cake)
video recipe
Italian Pistachio Cookies – Pasticcini al Pistacchio – Gluten-Free Recipe
For all the pistachio lovers – these cookies are for you: soft, chewy, naturally gluten-free, easy to make with just a handful of ingredients.
Servings:
20
Prep Time
15 min
Cook Time
15 min
Resting Time
15 min
Total Time
Ingredients
- 8 oz (225 g) unsalted whole pistachios, shelled
- 1 cup (100 g) powdered sugar, plus more for rolling
- 1/4 cup almond flour
- Pinch of salt
- 2 large egg whites
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Grind the pistachios in a food processor with 1 tablespoon of the powdered sugar (taken from the 1 cup). Pulse until finely ground, being careful not to overprocess.
- Transfer the ground pistachios to a medium mixing bowl. Add the remaining powdered sugar, almond flour, and salt. Stir to combine.
- Add the egg whites, vanilla extract, and almond extract. Mix with a spatula until a thick, sticky dough forms.
- If the dough is too sticky, refrigerate for 15 minutes. This makes it easier to form the cookies, and it helps keep their round shape and prevents them from flattening while baking.
- Scoop about 1 tablespoon of dough and roll. If you have it, use a 1-tablespoon size cookie scoop – no need to shape – Drop directly into a plate of powdered sugar. Roll to coat well.
- Place cookies on the prepared baking sheet, spacing them slightly apart.
- Bake for 11–12 minutes, until the tops crack slightly and the bottoms are just lightly golden at the edges. The cookies should remain soft and pale.
- Let cookies cool completely on the baking sheet to set the chewy centers.
