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Quick and Easy Italian Pistachio Cookies

You only need 4 ingredients: Pistachios, Almonds, Sugar and Egg whites (and no flour and no butter!). It takes less than 30 minutes from start to end.

The trick to baking perfect Italian Pistachio Cookies, is the baking time!

You want to bake these cookies until the bottom of the cookie is just lightly browned. You don’t want the top of the cookie to brown too much (only the edges!) because then these aren’t going to be too soft in the middle.

The baking time depends on the shape and size of the cookies. If you make cookies that are about 1 1/2 inches in diameter, then they will need about 15 – 17 minutes in the oven. If you make cookies that are about 1 inch in diameter, they only require 10 – 12 minutes.

Crescent shaped cookies?

When I make these Italian Pistachio Cookies in a crescent shape, I first make a 1 1/2 inch cookie ball and then shape into a crescent shape. These will be ready after baking for about 12 minutes. Because of the shape of these cookies, they take a shorter time to bake than their “ball” counterpart. For this recipe, I made 1 inch round cookies and crescent cookies made with 1 1/2 inch rounds. So that the baking time is the same for both.



Make a double batch, because trust me, they are not going to last long!

WE&P by: EZorrillaMc.

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