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  • Writer's picturePasta Grammar

Sicilian Pistachio Cookies | Paste di Mandorla al Pistacchio Recipe

This is the pistachio-flavored version of our favorite Italian cookie: Paste di Mandorla. These unassuming cookies may not look like much, but they have an intense flavor and gooey texture that always elicits surprise upon first taste. As a bonus, they’re fool-proof and incredibly easy to make!

Sicilian Pistachio Cookies | Paste di Mandorla al Pistacchio Recipe

Homemade Pistachio “Flour”

In Italy, it’s common to see premade pistachio flour, which is used to “bread” the involtini. You can easily make your own by simply using a food processor to blend shelled pistachios into a coarse powder. If possible, it’s best to use pistachios that are not roasted and salted, but the recipe will work fine even if that’s all you have access to.

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Makes: 18 to 20 cookies

Cook Time: 1 ½ hours

For this recipe, you will need:

  • 2 egg whites

  • 1 ¼ cups (140g) almond flour

  • 1 ⅔ cups (190g) pistachio flour

  • 1 ½ cup (180g) powdered sugar, plus extra for dusting

  • Amarena sour cherries for topping (can be substituted with regular candied cherries, whole almonds, or whole pistachios)

Whisk the egg whites in a large bowl until they become slightly foamy. Add the almond flour, pistachio flour and powdered sugar. Mix by hand until a rough dough forms.

Dust a clean work surface with powdered sugar (to prevent sticking) and transfer the cookie dough onto the flour. It isn’t necessary to fully knead the dough, but press and gather it into a smooth loaf. Wrap the dough in plastic and refrigerate for 1 hour.

Preheat the oven to 340°F (170°C).

Fill a small bowl with powdered sugar. Break off a piece of the chilled cookie dough about the size of a golfball and roll it into a smooth ball between your palms. Dust the ball in the powdered sugar bowl and place on a parchment-lined baking sheet. Use your finger to press a shallow hole in the top of the cookie, and place a single cherry in the depression. Repeat to make cookies with the rest of the dough.

Bake the cookies for 12 to 15 minutes, until the exterior has hardened a bit but the cookies are still soft inside. Let cool to room temperature before serving. The cookies will last in a sealed container at room temperature for several days.

Buon appetito!

If you love these cookies, give the classic almond-only version a shot! Want to try more Sicilian sweets? Check out our popular orange cake recipe!

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