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Italian Lemon Pistachio Cookies Recipe

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3.9 from 6 reviews

These Italian Lemon Pistachio Cookies are light, tangy, and perfectly nutty, featuring a soft cookie base infused with fresh lemon zest and juice, complemented by crunchy roasted pistachios. Finished with a zesty lemon glaze, these cookies are delightful treats ideal for any occasion.

Ingredients

Cookie Dough

  • 2 large eggs (at room temperature)
  • ¾ cup (150g) granulated sugar
  • Zest of 2 lemons (about 2 tbsp lemon zest)
  • ¼ cup (60ml) freshly squeezed lemon juice
  • 1 tsp (5ml) pure vanilla extract
  • ¼ tsp pure almond extract
  • 7 tbsp (100g) unsalted butter (melted and cooled)
  • 2 cups (284g) all-purpose flour
  • 2 tsp baking powder
  • ½ cup (55g) roasted salted pistachios (no shell, ground)
  • ¼ tsp salt

Glaze

  • 1 ⅓ cups (160g) powdered confectioner’s sugar
  • 4 tsp (20ml) freshly squeezed lemon juice
  • 3 tsp (15ml) whole milk

Instructions

  1. Make the cookie dough: Sift together the all-purpose flour and baking powder into a large bowl. Add the ground roasted salted pistachios and salt, then whisk to blend everything evenly.
  2. Mix wet ingredients: In another large bowl, combine the eggs, granulated sugar, and lemon zest. Beat with an electric hand mixer for about 3 minutes until the mixture becomes pale, thick, and nearly triples in volume. Add the freshly squeezed lemon juice, pure vanilla extract, and almond extract, mixing to combine. Then add the melted and cooled unsalted butter and mix again.
  3. Combine dry and wet ingredients: Gradually add the flour mixture to the egg mixture, mixing on low speed until a soft dough forms. Switch to a spatula and gently fold the dough by hand until evenly combined, taking care not to overmix. The dough will be quite soft. Cover the bowl and refrigerate for 1 to 2 hours until the dough firms up and becomes stiff.
  4. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two large cookie sheets with parchment paper to prevent sticking.
  5. Shape and bake cookies: Using a 1 oz cookie scoop, portion the dough and form it into balls with floured hands as the dough is sticky. Place the dough balls on the prepared baking sheets about 2 inches apart. Bake in the preheated oven for 13 to 15 minutes until the bottoms are golden and the edges are lightly golden.
  6. Make the lemon glaze: While the cookies bake, combine the powdered sugar, freshly squeezed lemon juice, and whole milk in a small bowl. Whisk until you achieve a thick, white opaque glaze that flows smoothly but is not runny. If needed, add an additional teaspoon of lemon juice to adjust consistency.
  7. Glaze the cookies: Once the cookies have cooled, dip each cookie into the lemon glaze or spoon the glaze over the tops. Optionally, sprinkle your choice of decorative sprinkles onto the glaze before it sets. Allow the glaze to set and dry completely before storing or serving.

Notes

  • Use room temperature eggs for better mixing and texture.
  • Refrigerating the dough is crucial to firm it up, making it easier to handle.
  • Don’t overmix the dough once the flour is added to keep the cookies tender and soft.
  • For even better flavor, you can toast the pistachios lightly before grinding.
  • The glaze should be thick enough to coat the cookies without running off—adjust lemon juice as needed.
  • Store glazed cookies in an airtight container at room temperature for up to 3 days.

Find it online: https://bitezly.com/italian-lemon-pistachio-cookies-recipe/