Pin it
These nutty pistachio amaretti twist the classic Italian sweet with a savory balance you won't forget. They crack perfectly on the outside while staying wonderfully chewy inside, giving you that amazing amaretti feel but with tasty pistachios mixed in.
I whipped these up for a small dinner with an Italian theme, and they vanished quicker than everything else on the dessert table. Now my friends always ask me to bring them whenever we get together.
Ingredients
- Large egg: gives the cookies their structure and helps make them chewy inside
- Granulated sugar: works with the nuts and creates that classic crackly surface
- Amaretto or vanilla extract: lets you choose while still getting that almond flavor
- Almond flour: makes the traditional base and keeps everything soft
- Ground pistachios: brings a special flavor that makes these cookies different
- Baking powder: adds just enough rise without making them too fluffy
- Powdered sugar: helps form those beautiful cracks while baking
- Chopped pistachios for coating: makes them look pretty and adds a nice crunch
Step-by-Step Instructions
- Prepare Your Oven and Baking Sheets:
- Heat your oven to 325°C and put parchment on two baking sheets. This temp lets the cookies get their special texture without burning the nuts.
- Mix Wet Ingredients:
- In a big bowl, mix the egg and sugar until they're combined but not too fluffy. Add your Amaretto or vanilla to give the dough its nice smell.
- Add Dry Ingredients:
- Put in the almond flour, ground pistachios, and baking powder. Mix everything until it's all combined. Your dough should be firm but a bit sticky, with a nice light green color from the pistachios.
- Shape the Cookies:
- Grab tablespoons of dough and roll them into balls. Getting the size right matters a lot. Too big and they won't cook through. Too small and they'll get too crunchy.
- Coat and Prepare for Baking:
- Roll each ball in powdered sugar and tap off the extra. This makes them crack nicely when baking. Press them into chopped pistachios and place them on your sheets with the nuts facing up.
- Bake to Perfection:
- Bake for 16 minutes until they turn golden with cracked tops. The bottoms should be lightly browned, which means they've got their special flavor and texture.
- Cool and Store:
- Put the cookies on a cooling rack. Once they're totally cool, keep them in a sealed container so they stay chewy.
Pin it
When I first tried making these, I didn't grind the pistachios fine enough by accident. That mistake turned out great because it added an awesome texture that I've kept in every batch since then. My Sicilian-born grandma told me these were better than the amaretti from her childhood, and I've never been prouder of my baking.
Make Them Your Own
What's great about this cookie is how easily you can change it up. Traditional amaretti only use almond flour, but you can play with different nuts. Try swapping out some pistachios for hazelnuts to get more complex flavors. Or add a tiny bit of cardamom to the mix for a subtle spice that goes really well with the pistachios.
Pin it
Serving Suggestions
These pistachio cookies taste amazing with a strong espresso or some sweet dessert wine like Vin Santo. For a real Italian treat, put a small scoop of pistachio ice cream between two cookies. During holiday time, I like to put them on a fancy stand with fresh figs and rosemary sprigs, and they look stunning.
The Secret to Perfect Texture
Getting that famous amaretti texture comes down to moisture and how long you bake them. Want them chewier? Take them out 1-2 minutes early. Want them crispier? Just flatten the dough balls a bit before baking. Just keep an eye on them at the end because all the sugar and nuts can burn fast.
Storage Solutions
Amaretti can get hard quickly in open air. Keep your cookies in a sealed container with a small bread piece to keep them moist. Put parchment paper between layers so they don't stick together. If you need to store them longer, stick them in the freezer for up to three months. Just let them sit out for about an hour before eating.
Frequently Asked Questions
- → How can I keep Pistachio Amaretti fresh?
Put these cookies in a container with a tight seal and store them at room temperature for up to four days. Want them to last longer? Freeze them!
- → What’s a good replacement for amaretto?
If you’re out of amaretto, you can swap it with vanilla extract for a slightly different but equally yummy flavor.
- → What do I do if I don’t have ground pistachios?
Grab some shelled pistachios and grind them into a fine texture using a food processor. It works just as well!
- → Any tips for baking them evenly?
Preheat your oven to 325°F and bake for around 16 minutes. Start checking around the 15-minute mark to avoid overcooking.
- → What texture should I aim for?
The ideal balance: a crispy outside layer with a chewy, soft, nutty inside. It’s the ultimate combo!