Pistachio amaretti are a variation of the classic Italian biscuit, offering a more pronounced nut flavor and a slightly softer texture. They’re also quick to make, the whole process takes about 15 minutes, making them a good option when you want something simple that still feels considered, especially if you’re craving pistachio:)
Amaretti are traditionally made with almonds, sugar, and egg whites, and are known for their crisp exterior and soft, slightly chewy centre. Classic versions often use bitter almonds or apricot kernels to give their distinctive flavour, while keeping the ingredient list simple. This version builds on that base by combining finely ground pistachios with almond flour for a more rounded profile, and so good for your pistachio cravings!:) Whole eggs are used instead of just egg whites, making the dough easier to work with and giving the finished biscuits a softer, slightly more tender interior. Lemon zest adds a light freshness.
Everything is simply combined until fully incorporated, then portioned using an ice cream scoop. Each piece is coated in icing sugar. In this case, I simply dusted the tray with icing sugar first, scooped the dough directly onto it, and then sifted more icing sugar over the top. The result is a biscuit that stays close to traditional amaretti, with a subtle twist in flavor and texture!
If you love pistachio, you will definitely love this Chocolate and Pistachio Tart! Plus, you can have a look at the pistachio praline recipe to add layers to your desserts:)
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Pistachio Amaretti
Course: DessertCuisine: ItalianDifficulty: Easy10
cookies5
minutes10
minutesIngredients
130 g finely ground pistachio
100 g almond flour
95 g powdered sugar
2 large whole eggs
Zest of 1 lemon
Extra powdered sugar, for coating
Directions
- Preheat the oven to 170°C (fan) and line a baking tray with parchment paper.
- In a mixing bowl, combine the ground pistachios, almond flour, powdered sugar, lemon zest, eggs, and salt. Mix until smooth and uniform.
- Shape the dough into even-sized cookies.
- Roll each cookie in powdered sugar until fully coated.
- Place on the prepared baking tray, spaced slightly apart.
- Bake for 10 minutes at 170°C, until lightly golden on the edges.
- Remove from the oven and let cool slightly before transferring to a wire rack.