I first tasted pistachio cookies in Italy, about two years ago. My husband and I were searching for Il Gelato di San Crispino that was supposed to serve Rome’s best gelato when we chanced upon a little bakery selling these bright green chewy balls of pistachio cookies that were called Bocconcini al Pistacchio di Bronte. The gelato store was set aside for another day. Instead, we bought two cookies each (At 3.80 EURO each they were expensive!) and went to Sant’ Eustachio for a caffe and devoured the little gluten-free Italian pistachio cookies.
What happened next? Hoarder that I am, I bought 10 more cookies. They travelled over a thousand kilometers from Rome to Paris and I ate one a day for the remainder of our trip. Looking back, I must have subconsciously thought that it would be a very long time before I would have these cookies again so I made sure to eat as much as I could during my holiday. Why for the life of me I didn’t think of making them myself I don’t know!
Almost two years later I’ve finally made what I should have done years ago – and they taste EXACTLY as I remembered them to be.
World’s best Trissalicious Pistachio Cookies?
It’s a bold statement, especially when there are so many great pistachio cookies out there. But so enamoured am I with these cookies that I decided that if I was going to put my name to a cookie – this would be it. These fit my key requirements for a signature cookie – only four ingredients, takes minutes to put together and they are very, very addictive. I made a batch of these last week and my officemates demanded the recipe. I told them I would give it to them only on one condition – that they passed it on to their friends and family as Trissalicious Pistachio Cookies – and they couldn’t leave out the Trissalicious!
Italian Pistachio Cookies
- 90 grams PLUS 100 grams Pistachios (raw, shelled)
- 100 grams almond meal
- 120 grams caster sugar
- 50 grams eggwhites (from around 1 to 2 eggs)
- Green food colouring (optional)
- Lightly toast the pistachios for around 10 minutes in a preheated oven at 160c. Chop the first 90 grams of pistachio finely (you can use a food processor for this) and the other 100 grams of pistachios roughly.
- In a bowl place the finely chopped 90 grams of pistachios, almond meal, sugar and egg whites. Mix well (you can add a few drops of food colouring now if you wish) until you form a paste.
- Scoop the cookie batter and form into little balls, (at this point, if you find the batter too sticky add a little bit more almond meal to the paste) then roll them in the remaining 100 grams of pistachios.
- Place then in a baking sheet, around 2 cm apart and bake for around 13 minutes at 170c (fan forced).
- Update on recipe: Dust with icing sugar when cool.