Pistachio Amaretti

Yield: 12 Cookies

Pistachio Amaretti

Pistachio Amaretti
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


  • 1 cup almond flour
  • 1 ¼ cup ground pistachios*
  • 1 cup granulated sugar
  • ½ cup powdered sugar
  • 2 whole eggs
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1-2 drops, green food coloring, optional


*Ground pistachios can be made with a high-speed blender or food processor from shelled, unsalted pistachios.

Combine eggs, sugar, extracts and food coloring in a bowl. Combine almond flour, ground pistachios, salt and baking powder in a separate bowl. Mix wet ingredients into dry ingredients, dough will be sticky. Refrigerate for a minimum of 30 minutes, and preheat oven to 325°. Dough will still be sticky, but should hold together when pressed. You can opt to roll the dough into balls or use a cookie scoop. Roll dough balls in powdered sugar to coat on all sides. Bake for 15 minutes. Yield: 12 cookies, 3” in diameter, or 24 small cookies.

Recipe Notes

The traditional Italian recipe would use Amaretto liqueur instead of almond extract. I had a cookie similar to this one in Sicily and the pungent liqueur flavor is noticeably absent in this recipe. The recipe as written above is very pistachio-forward, and delicious in it's own way. I think I'll try it with the liqueur in the next attempt.


So tasty. A sweet accompaniment to coffee.

Recipe Attempts

This recipe has been attempted by the author 1 time(s).