Introduction

These sparkling pistachio cookies are a delightful treat, combining nutty flavor with a sweet, crunchy coating. They’re perfect for sharing at gatherings or enjoying with a cup of tea. The almond and vanilla extracts add a subtle warmth that makes these cookies truly special.

The image shows six round pistachio cookies arranged on a white marbled surface. Five cookies are whole with a cracked, rough, and green nutty texture on top, speckled with small pieces of chopped pistachio and a touch of coarse sugar flakes. The sixth cookie is broken in half, revealing a soft, dense, light green interior with visible nut bits. Crumbs and small pistachio fragments are scattered around the cookies, adding a natural, rustic feel. The lighting highlights the texture and color contrast perfectly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 tablespoons (226g) unsalted butter, at room temperature
2/3 cup (75g) confectioners’ sugar
1 1/2 teaspoons King Arthur Pure Vanilla Extract
1 teaspoon almond emulsion or almond extract
3/4 teaspoon table salt
1 cup (120g) pistachios, raw, unsalted, shelled, very finely chopped
2 cups (240g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
6 tablespoons (86g) coarse sparkling sugar
3 tablespoons (23g) pistachios, raw, unsalted, shelled, very finely chopped

Instructions

Step 1: Preheat the oven to 350°F with racks positioned in the upper and lower thirds. Line two baking sheets with parchment paper or lightly grease them.
Step 2: In a stand mixer fitted with the flat beater—or in a large bowl using a dough whisk or flexible spatula—beat together the butter, confectioners’ sugar, vanilla extract, almond emulsion, and salt until smooth and well combined.
Step 3: Stir in the finely chopped pistachios, then add the flour and mix until no dry streaks remain.
Step 4: Using a spoon or tablespoon cookie scoop, portion out balls of dough about 1 1/4 inches in diameter (approximately 24g each). Roll each portion into a neat ball.
Step 5: In a small bowl, combine the coarse sparkling sugar with the finely chopped pistachios for the coating.
Step 6: Roll each dough ball in the coating mixture, ensuring they are fully covered. Arrange the coated balls evenly on the prepared baking sheets, spacing about 15 cookies per pan.
Step 7: Bake for 20 to 25 minutes, rotating the pans front to back and top to bottom halfway through baking. The cookies should puff slightly and develop a light golden brown edge.
Step 8: Remove the cookies from the oven and allow them to cool completely on the baking sheets before serving or storing.

Tips & Variations

For a more intense nutty flavor, toast the pistachios lightly before chopping and mixing them into the dough.
If almond emulsion or extract is unavailable, substitute with the same amount of vanilla extract for a milder flavor.
Use gluten-free flour to accommodate dietary needs without compromising texture.
To make smaller cookies, reduce the dough portion size slightly and adjust baking time accordingly.

Storage

Store these pistachio cookies in an airtight container at room temperature for several days to maintain freshness. For longer storage, freeze them in a sealed container or freezer bag. To enjoy after freezing, let thaw at room temperature; they do not require reheating.

How to Serve

A red rectangular tin filled with round, green pistachio cookies that have a rough textured top sprinkled with coarse sugar crystals, sitting on a white marbled surface. Around the tin, there are a few more cookies scattered, one of them is broken into pieces showing the crumbly texture inside. The overall look is bright and colorful with the cookies densely packed inside the tin and some crumbs scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the almond emulsion with almond extract?

Yes, you can substitute almond emulsion with almond extract in equal amounts. Emulsion tends to have a lighter flavor, so the extract will give a stronger almond taste.

How do I make sure the cookies don’t spread too much while baking?

Make sure your butter is at room temperature but not melted or overly soft. Chilling the dough briefly before rolling and coating can also help the cookies hold their shape.