Gluten Free Pistachio Cookies
INGREDIENTS
- 1 cup/200 grams pistachios, finely ground
- 1 cup/200 grams almonds, finely ground
- 1 cup/200 grams sugar
- 2 large egg whites
- 1 tablespoon Amaretto liqueur or vanilla paste
Coating:
- ½ cup/80 grams pistachios, coarsely chopped
INSTRUCTIONS
- Preheat the oven to 320°F (160°C).
- In a medium mixing bowl, whisk the egg whites by hand until they become foamy and white with visible bubbles. Add the sugar and stir to combine. Add the ground almonds and stir gently. Mix in the ground pistachios and the Amaretto or vanilla. The mixture will be thick and pliable, similar to modeling clay.
- Roll the dough into small balls, about the size of a walnut. Dip one side of each ball into the chopped pistachios, then place, pistachio-side up, on a parchment-lined baking sheet.
- Bake for about 15 minutes, until the bottoms are just lightly golden. Do not overbake. Let cool completely. Store in an airtight container at room temperature for up to 5 days.
FAQ
Can I make gluten free pistachio cookies without Amaretto?
Sure! Simply replace the liqueur with an equal amount of vanilla paste or extract. You can also use almond extract, but use only ¼ teaspoon as it’s more concentrated. If you prefer a citrus note, orange blossom water or lemon zest can also complement the pistachios well. The goal is to add aroma and depth to the cookies without changing their texture. The cookies will still hold their shape and bake well as long as the liquid amount stays about the same.
How do I store the cookies to keep them fresh?
Let them cool completely and then store them in an airtight container at room temperature. They stay crisp on the outside and soft in the center for up to 5 days. Avoid humid environments, which can cause the cookies to lose their texture. For longer storage, consider placing parchment between layers to prevent sticking. Do not refrigerate them, as this can make them dense or rubbery due to moisture absorption.
Can I freeze these gluten free pistachio cookies?
Yes, gluten free pistachio cookies freeze well. After baking and cooling, arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a zip-top freezer bag or airtight container with parchment between layers. Freeze for up to 2 months. To serve, let them thaw at room temperature for about 30 minutes. You can also freeze the unbaked dough balls and bake directly from frozen, adding 1 to 2 minutes to the baking time.
Can I make these gluten free pistachio cookies vegan?
You’ll need to replace the egg whites, which provide structure and binding. Aquafaba—the liquid from canned chickpeas—is the best substitute. Use 2 tablespoons of aquafaba to replace 2 egg whites. Whisk it until foamy before adding sugar, just like with eggs. The rest of the ingredients, including pistachios, almonds, and Amaretto or vanilla, are naturally vegan. Note that the cookies may spread slightly more with aquafaba, but the texture will still be chewy and satisfying.
Why did my cookies turn out too dry or crumbly?
It’s likely due to an imbalance in the nut-to-liquid ratio. Too much ground nut flour can absorb excess moisture, especially if the egg whites weren’t whipped enough or were too small. Make sure to use large egg whites and whisk them until foamy before combining with sugar. The dough should feel like modeling clay—pliable but not wet. Overbaking can also cause dryness, so bake only until the bottoms are lightly golden.
What can I do if I don’t have parchment paper?
You can use a silicone baking mat (such as a Silpat) when making gluten free pistachio cookies. This prevents sticking and helps the cookies bake evenly. If you don’t have a mat, grease your baking sheet very lightly with a neutral oil or butter substitute, but be aware this may cause the cookies to spread slightly more. Avoid using wax paper, as it’s not oven-safe and may melt or smoke at baking temperatures.
Can I add other flavors to these gluten free pistachio cookies?
Citrus zest (especially orange or lemon) adds brightness and pairs beautifully with pistachios. A pinch of cardamom or cinnamon can offer a warm, aromatic dimension. If you’re avoiding alcohol, try rosewater or orange blossom water for a floral twist. Keep additional liquids minimal—no more than ½ teaspoon—to maintain the dough’s consistency. Avoid ingredients that add moisture or bulk, like chocolate chips or dried fruit, as they can affect baking and structure.
