Introduction

These Sparkling Pistachio Cookies are a delightful treat featuring a tender buttery dough studded with finely chopped pistachios. Coated with sparkling sugar and extra nuts, they offer a lovely crunch and a subtle nutty flavor perfect for any occasion.

The image shows seven round pistachio cookies arranged on a white marbled surface, six whole and one broken in half to reveal a soft, crumbly light green inside. Each cookie has a textured outer layer made of crushed pistachio nuts giving a rough, uneven green surface with some small white sugar crystals sprinkled on top. The cookies are thick, about one layer in height, and have a slightly flattened dome shape. Some cookie crumbs and bits of crushed pistachio nuts scatter around on the marbled background, adding a natural, rustic feel. 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 in the upper and lower third. 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 spatula, beat the butter, confectioners’ sugar, vanilla extract, almond emulsion, and salt until the mixture is smooth and well combined.
Step 3: Add the finely chopped pistachios to the bowl and mix until combined. Then, stir in the flour until there are no dry streaks in the dough.
Step 4: Using a spoon or a tablespoon cookie scoop, portion about 1 1/4-inch balls of dough (approximately 24g each). Roll each portion into a neat ball.
Step 5: In a small bowl, combine the coarse sparkling sugar and the 3 tablespoons of finely chopped pistachios to make the coating.
Step 6: Roll each dough ball in the sparkling sugar and pistachio coating, ensuring the entire surface is covered. Arrange the coated dough balls evenly on the prepared baking sheets, spacing them so there are about 15 cookies per pan.
Step 7: Bake the cookies for 20 to 25 minutes, rotating the pans front to back and top to bottom halfway through. The cookies should be slightly puffed and show a very light golden brown color around the edges.
Step 8: Remove the cookies from the oven and let them cool completely on the baking sheets before serving or storing.

Tips & Variations

For a more intense almond flavor, use almond emulsion instead of extract and adjust to taste.
Try substituting pistachios with finely chopped walnuts or pecans for a different nutty profile.
Use gluten-free flour to make this recipe suitable for gluten-sensitive diets without compromising texture.
If you prefer, press a few whole pistachios into the tops of the dough balls before baking for an attractive finish.

Storage

Store the cookies in an airtight container at room temperature for several days to keep them fresh. For longer storage, freeze the cookies in a sealed container for up to three months. When ready to enjoy, thaw at room temperature and optionally warm briefly in a low oven to refresh their crunch.

How to Serve

A red tin filled with about fourteen round green cookies that have a rough texture and are topped with small white sugar crystals, sitting on a white marbled surface. Outside the tin, there are two whole cookies and one broken cookie with crumbs scattered around. The cookies show a mix of green shades with a slightly golden-baked edge, and the surface has small bits of nuts or seeds visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted pistachios instead of unsalted?

While you can use salted pistachios, reduce or omit the added table salt in the dough to avoid an overly salty cookie.

How do I achieve the sparkling sugar coating without sparkling sugar?

If you don’t have coarse sparkling sugar, you can substitute with sanding sugar or lightly crushed pearl sugar to maintain the sparkle and crunch on the cookie surface.