Pistachio-Almond Cookies

3 items


45 minutes

total time


1 cup/130 grams whole, shelled pistachios, plus more for garnish

1 1/3 cups/168 grams superfine almond flour

2/3 cup/140 grams granulated sugar

2 teaspoons ground cardamom, or more to taste

1/4 teaspoon sea salt

2 large egg whites

1/2 teaspoon almond or vanilla extract (optional)

Confectioners’ sugar, for rolling


Heat oven to 350 degrees and line a baking sheet with parchment paper.

With an electric spice mill or small food processor, grind pistachios to a fine powder. (Alternatively, hand-chop pistachios; it’s OK if the result is a bit coarse.)

Place pistachio powder in a mixing bowl and stir in the almond flour, granulated sugar, cardamom and sea salt, breaking up any lumps as you go.

In a separate bowl, whisk the egg whites until frothy, then add almond extract, if using.

Combine dry ingredients and egg whites. Use a wooden spoon or hands and keep mixing until a slightly sticky dough comes together. You will think there isn’t enough liquid, but there is. (Alternatively, pulse dry ingredients and whisked egg whites in a food processor to make the dough.) The dough may be prepared and refrigerated up to 3 days ahead.

Form tablespoon-size pieces with the dough and roll between palms into spheres. (A good weight for the balls is 14 grams or 1/2 ounce.) Coat each well with confectioners’ sugar in a small plate, then place about 1 1/2 inches apart on the baking sheet. Push a whole pistachio or a pinch of chopped pistachio into the center of each ball.

Bake just until very lightly browned, about 15 to 18 minutes. Remove and cool on a rack. When cool, store in an airtight tin for up to a week. They are better a bit undercooked; if baked too long, they will harden. As they cool, a thin crisp meringue-like skin forms, with a soft, moist filling.


Serving Size




Total Fat

4 g

Saturated Fat

0 g

Unsaturated Fat

1 g

Trans Fat

0 g




16 mg

Total Carbohydrate

6 g

Dietary Fiber

1 g

Total Sugars

5 g


2 g

3 items


45 minutes

total time
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