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. These cookies 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. My version builds on that base by combining finely ground pistachios with almond flour… 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.
Everything is simply combined until fully incorporated, then portioned using an ice cream scoop. Then 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 a rich pistachio layer to your desserts:)
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Pistachio Amaretti
Course: DessertCuisine: ItalianDifficulty: Easy10
cookies5
minutes10
minutesIngredients
140 g finely ground pistachio
110 g almond flour
100 g powdered sugar
2 large whole eggs
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, beat powdered sugar with eggs until pale and airy.
- Add in ground pistachio and almond meal and mix until combined.
- Line a baking tray with parchment paper and dust with icing sugar.
- Using a cookie scoop, portion the dough into balls and place them on the prepared baking sheet.
- Then, dust the tops of the cookies with icing sugar as well.
- 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.