holiday baking: pistachio cookies

For some reason, I was kind of digging on pistachios.

It sounded like a really good idea to make some pistachio cookies for Christmas this year. Originally I was going to do a lemon-pistachio hybrid of a cookie. Or just sprinkle pistachios on top of the usual lemon shortbread I do. But after a little web searching, I found a recipe for some simple looking pistachio cookies.

They have only three ingredients! That’s it! I figured this would be a good fit to go along with the rest of my more work-intensive cookies this year.

You barely need a recipe for this. It’s a bunch of ground up pistachios, egg whites beaten to stiff peaks, and some sugar. They’re like of like coconut macaroons, but replace the coconut with pistachios.

They’re light, chewy, with a hint of green color. If you put them in a bag and then open the bag, then all you can smell is roasted pistachios. There is a very light crisp to the outer edge, but it’s a pretty chewy cookie and sticks a bit to the pan. I used those silpat mats though so I don’t have to worry about that kind of thing, but you have been warned.

Here’s the pistachio cookie recipe I used from a blog called Off the Broiler. It’s pretty simple and I didn’t really change anything, so you might as well check it out.

The pistachio lovers in your life will thank you for these cookies.


Author: Mary

Mary is a San Diego native and has been a food blogger for 11+ years. She is an avid reader, a lover of puppies, and loves trying new food. Foods she loves: sweets, peanut butter, pasta, Triscuit crackers with cream cheese, and extra nuts on top of her sundaes. Food she dislikes: pickles, really spicy food, runny eggs, olives, and too much arugula.

4 Replies to “holiday baking: pistachio cookies

    1. You should make these! They’re pretty easy. Just don’t beat the egg whites too long (I did that on accident the first time). Thanks for the little stands yesterday! I already used them this morning to snap a few photos of the other cookies I made. Yay!

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