Grain-Free Pistachio Italian Wedding Cookies
Grain-Free Pistachio Italian Wedding Cookies are a nutty, buttery, and crumbly twist on the classic Italian treat, made with almond flour and arrowroot starch for a grain-free, gluten-free, and paleo-friendly dessert. Coated in powdered sugar, they offer a delightful combination of flavors and textures.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20-22 minutes
- Yield: 18-20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
¾ cup shelled pistachios
¾ cup almond flour
1 stick unsalted butter, room temperature
1/3 cup granulated sugar (or coconut sugar)
1 teaspoon pure vanilla extract
¼ teaspoon almond extract
½ cup plus 2 tablespoons arrowroot starch
¼ teaspoon kosher salt
¼ cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a food processor, pulse the pistachios until finely chopped, but not too powdery.
- In a large mixing bowl, combine the chopped pistachios, almond flour, arrowroot starch, kosher salt, and granulated sugar (or coconut sugar).
- 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.
- Scoop out tablespoon-sized portions of dough and roll them into small balls.
- Place the cookie balls onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 10-12 minutes, or until the edges of the cookies are golden brown. The cookies will firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool for a few minutes on the baking sheet.
- While still slightly warm, gently roll each cookie in powdered sugar to coat them completely.
- Allow the cookies to cool completely before serving.
Notes
For a refined sugar-free version, use coconut sugar or maple sugar in place of granulated sugar.
Substitute arrowroot starch with tapioca starch or cornstarch if necessary.
To make these cookies vegan, substitute butter with a plant-based butter or coconut oil, and use vegan-friendly sweeteners.
For a different flavor, you can roll the cookies in shredded coconut, cocoa powder, or a mix of cinnamon and sugar instead of powdered sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
