Yield: Makes 32 cookies
These cookies are crisp on the outside, chewy on the inside, and a subtle shade of green all over. Pistachios are grown in Sicily, so it’s traditional for Sicilians to make amaretti with them instead of almonds. If you can’t find skinned pistachios, removing the peels is a bit of a chore, but worth it to get pure pistachio taste. These cookies are not as crisp as store-bought, but baking them longer will make them crisper.
If the pistachios have skins on them, place them in a heatproof bowl and pour boiling water over them. Let sit for 4 minutes, then drain. Wrap the nuts in a clean kitchen towel and roll them back and forth to loosen the skins, then finish skinning them by hand.
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These cookies are heavenly. So simple (made in the food processor with one bowl so just one bowl to clean !) yet so delicious. Each time I’ve made and shared them, people ask for the recipe. I’ve made them several times and skip the pistachio peeling. I also don’t wait for an hour before placing them in the oven and they still turn out beautifully. Beginning to end, including baking it takes about 30 mins.
I made these for Xmas presents last year and am doing again this year. They are delicious. I had no problem with the recipe working as published. My only caveat is a repeat of the recipe's warning that removing the pistachio peels is a royal pain. Do it a day or so ahead so you've recovered when it's time to bake.
Lovely idea, but I wonder if the recipe was tested? Something was definitely missing. Followed exactly but did not turn out, didn't spread like photo but there's nothing in the recipe to let it spread. I should have studio a tried and true America's Test Kitchen recipe. So disappointed.
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