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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!


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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.


Watch the Pasta Grammar video:




PASTE DI MANDORLA AL PISTACCHIO RECIPE


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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4 Comments


Jessica B
Jessica B
Apr 07

I bought the exact brand of cherries I saw in the video and followed the recipe to a T...the cherries leaked so much liquid during baking that it turned the cookies into slop. Definitely add the cherries after baking or just use pistachio nuts...

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Gretta Bayron
Gretta Bayron
Nov 22, 2023

Pistachio chocolate chip cookies sound really delicious! This is a truly delicious treat that can bring back many pleasant memories for a person, especially if it is associated with such warm and pleasant moments as a gift from parents or pleasant memories of their student days.

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fegaba2337
Oct 09, 2023

Pistachio cookies are something from another galaxy, they are incredibly tasty, and if you add a little chocolate on top, you can go crazy. I remember when I was a student, my mum and dad used to bring me these cookies from Italy, and it seemed to me that the world was freezing while I was eating them. I was even lucky, because thanks to these cookies and these guys dissertationguru.net, I was able to close my questions about my dissertation, because the teacher loved sweets so much and once he just smelled these cookies and I realised how I could secure the success of my dissertation. He was delighted with the gift, and I got the highest marks for…

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Barbara Azuree
Barbara Azuree
Aug 20, 2023

Pistachio seeds have been my favorite snack food since I was a kid. The were roasted and dyed with RED DYE # 40, which is now banned. My addiction to these nuts was evident due to my red fingertips and red lips. Now I go undetected when I eat the entire bag because they are their natural state. I never delved into to using them in recipes, after viewing these videos I am a going to go crazy making these delicious-looking offerings.

Thanks Eva.

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