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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
These cookies are wonderful and so easy to make, coming out perfect every time! They are also gluten-free, which I don't care so much about, but makes them extra popular at office holiday parties
pistachio very tasty
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?