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Pistachio Amaretti Cookies

These Pistachio Amaretti Cookies are delightfully chewy with a nutty pistachio flavor and a crackled sugary exterior—perfect for any sweet craving or gift!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Italian
Keyword: Chewy, Easy, Gluten-Free, Nutty, Refined Sugar-free
Servings: 24 servings

Ingredients

  • 1 cup almond flour 100g, sifted
  • 1 cup pistachio flour 100g, sifted
  • 1 cup granulated sugar 200g
  • 1/4 teaspoon salt
  • 2 large egg whites 60g
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon pistachio extract
  • confectioners’ sugar as needed for dusting

Instructions

  • Begin by sifting the almond flour and pistachio flour into a large mixing bowl to remove any lumps and aerate the mixture. Prepare egg whites, lemon juice, and pistachio extract.
  • Using an electric mixer or whisk, beat the egg whites with the lemon juice until soft peaks form, stabilizing the whites.
  • Add granulated sugar and salt to the sifted nut flours. Mix thoroughly. Gradually fold in the beaten egg whites gently to form a sticky dough without overmixing.
  • Stir in the pistachio extract gently to enhance the nutty aroma and flavor.
  • Dust hands with confectioners’ sugar, scoop tablespoon-sized portions of dough, roll into balls, then roll in confectioners’ sugar to coat.
  • Place cookie balls on a parchment-lined baking sheet about 2 inches apart. Bake at 325°F (163°C) for 18–20 minutes until puffed with crackled tops but not browned.
  • Cool cookies on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before serving.

Equipment

  • Mixing Bowls
  • Electric Mixer or Whisk
  • Sifter
  • Baking Sheet
  • Parchment paper or silicone baking mat
  • Spoon or Cookie Scoop
  • Cooling Rack

Notes

  • Use raw, unsalted nuts for best flavor and texture.
  • Do not overbeat egg whites to stiff peaks; soft peaks yield the perfect chewy texture.
  • Dusting cookies with confectioners’ sugar before baking is essential for the signature crackled look.
  • Store cookies in an airtight container at room temperature up to 5 days or freeze up to 3 months.
  • Substitute almond extract if pistachio extract is unavailable for a delicious variation.