Grain-Free Pistachio Italian Wedding Cookies

Why You’ll Love This Recipe

These Grain-Free Pistachio Italian Wedding Cookies are a perfect balance of flavors and textures. The pistachios add a unique nuttiness, while the almond flour gives the cookies a delicate, melt-in-your-mouth crumb. The subtle hints of vanilla and almond extract elevate the flavor, and the powdery coating of powdered sugar adds just the right amount of sweetness. Whether you’re celebrating a special occasion or just indulging in a sweet treat, these cookies are sure to impress.

Ingredients

• ¾ cup shelled pistachios
• ¾ cup almond flour
• 1 stick unsalted butter, room temperature
• 1/3 cup granulated sugar (substitute coconut sugar if preferred; see note)
• 1 teaspoon pure vanilla extract
• ¼ teaspoon almond extract
• ½ cup plus 2 tablespoons arrowroot starch
• ¼ teaspoon kosher salt
• ¼ cup powdered sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a food processor, pulse the pistachios until finely chopped, but not too powdery.
3. In a large mixing bowl, combine the chopped pistachios, almond flour, arrowroot starch, kosher salt, and granulated sugar (or coconut sugar).
4. Add the butter, vanilla extract, and almond extract to the dry ingredients. Stir together until well combined. The dough should be soft but hold together.
5. Scoop out tablespoon-sized portions of dough and roll them into small balls.
6. Place the cookie balls onto the prepared baking sheet, spacing them about 1 inch apart.
7. Bake for 10-12 minutes, or until the edges of the cookies are golden brown. The cookies will firm up as they cool.
8. Once baked, remove the cookies from the oven and let them cool for a few minutes on the baking sheet.
9. While still slightly warm, gently roll each cookie in powdered sugar to coat them completely.
10. Allow the cookies to cool completely before serving.

Servings and Timing

This recipe yields approximately 18-20 cookies, depending on the size of the dough balls. Preparation takes about 10 minutes, and baking time is 10-12 minutes, making this a quick and simple cookie to whip up for any occasion.

Variations

• Flavor Add-ins: Try adding a little lemon zest for a citrusy twist or a dash of cinnamon for a warm, spiced flavor.
• Sweetener Substitution: For a refined sugar-free version, use coconut sugar or maple sugar in place of granulated sugar. You can also experiment with liquid sweeteners, like maple syrup, but keep in mind the texture may change.
• Nut Variations: If you’re not a fan of pistachios, try substituting them with finely chopped almonds or walnuts for a different nutty flavor.

Storage/Reheating

Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them. Simply place the cooled cookies in a single layer on a baking sheet, freeze them for about 1-2 hours, then transfer them to an airtight container or freezer bag. Frozen cookies will last up to 3 months. No reheating is necessary, but if you’d like to enjoy them warm, simply pop them in the oven at 350°F (175°C) for 5 minutes.

FAQs

1. Can I use other nuts besides pistachios?

Yes, you can substitute pistachios with other nuts like almonds, walnuts, or cashews. Just ensure you finely chop them before incorporating them into the dough.

2. Is there a substitute for arrowroot starch?

You can substitute arrowroot starch with tapioca starch or cornstarch if necessary. Each starch will provide a similar result in terms of texture.

3. Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter so you can control the amount of salt in the cookies. If you only have salted butter, reduce the kosher salt in the recipe to 1/8 teaspoon.

4. Can I make these cookies vegan?

Yes, to make these cookies vegan, substitute the butter with a plant-based butter or coconut oil. Use a vegan-friendly sweetener such as maple syrup or coconut sugar and ensure that the powdered sugar you use is vegan.

5. How can I make these cookies dairy-free?

To make them dairy-free, substitute the butter with a non-dairy option like coconut oil or a dairy-free margarine.

6. How do I store leftover cookies?

Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you’d like to keep them longer, freeze them for up to 3 months.

7. Can I roll the cookies in something other than powdered sugar?

Yes, you can roll the cookies in shredded coconut, cocoa powder, or even a mix of cinnamon and sugar for a different flavor.

8. Can I use a food processor to make the dough?

Yes, you can use a food processor to combine the ingredients. However, be careful not to over-process the dough; just mix until everything is incorporated.

9. Are these cookies gluten-free?

Yes, these cookies are grain-free and gluten-free, making them a great option for those avoiding gluten.

10. Can I double the recipe?

Absolutely! You can easily double the recipe to make more cookies if you are hosting a party or need a larger batch.

Conclusion

Grain-Free Pistachio Italian Wedding Cookies are a perfect treat for anyone looking for a nutty, buttery, and grain-free dessert. With their delicate texture and delicious pistachio flavor, they make an excellent addition to any festive occasion. These cookies are simple to make, yet packed with rich flavor, and are sure to become a favorite in your baking rotation. Enjoy!

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