Description
These Grain-Free Pistachio Italian Wedding Cookies are delicate, nutty treats perfect for those avoiding grains but craving a sweet, buttery cookie. Made with ground pistachios and almond flour, these cookies are lightly sweetened and coated in powdered sugar for a melt-in-your-mouth experience. Ideal for special occasions or as a gluten-free dessert, they offer a lovely twist on traditional Italian wedding cookies.
Ingredients
Scale
Dry Ingredients
- ¾ cup shelled pistachios (unsalted)
- ¾ cup almond flour
- ½ cup plus 2 tablespoons arrowroot starch
- ¼ teaspoon salt
- ¼ cup powdered sugar, for coating
Wet Ingredients
- 1 stick (½ cup) unsalted butter, at room temperature
- â…“ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
Instructions
- Prepare the Baking Sheets: Line two baking sheets with parchment paper and set aside to ensure the cookies don’t stick while baking.
- Make the Pistachio Flour: Combine the shelled pistachios and almond flour in a food processor or high-speed blender. Pulse in short bursts until finely ground but not oily, resembling a flour texture. Set aside the mixture carefully without over-processing to avoid turning it into nut butter.
- Cream the Butter and Sugar: In a large bowl, use a hand or stand mixer to beat the room-temperature butter and granulated sugar together for 2 to 3 minutes. Continue until the mixture becomes pale, light, and fluffy. Then add the vanilla and almond extracts and mix just until incorporated.
- Make the Dough: Add the pistachio-almond flour mixture, arrowroot starch, and salt into the creamed butter mixture. Mix on low speed until all ingredients are just combined, forming a soft and delicate dough.
- Shape the Cookies: Pour the powdered sugar into a small bowl. Using about half a tablespoon of dough at a time, gently roll it into balls with your hands. Roll each ball in the powdered sugar until fully coated. Place the coated balls on the prepared baking sheets, spacing them evenly.
- Chill the Dough: Transfer the baking sheets with the dough balls to the freezer and chill for approximately 25 minutes. Meanwhile, preheat your oven to 350°F (177°C).
- Bake: After chilling, bake the dough balls on the lined baking sheets for 13 to 15 minutes. The cookies should be lightly golden on the edges and have slightly cracked tops. Remove from the oven and transfer to a wire rack to cool completely.
Notes
- Do not over-process the pistachios to avoid turning your mixture into nut butter.
- Room temperature butter helps achieve the perfect creamy texture when creaming with sugar.
- Keep the dough balls chilled before baking to help them maintain their shape.
- Arrowroot starch keeps the cookies light and tender while maintaining grain-free status.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
