These Grain-Free Pistachio Italian Wedding Cookies bake up with a delicate light-green hue, crackled tops, and a tender, melt-in-your-mouth center. They are small, dainty, and elegant — perfect with coffee or tea, or to serve at a spring gathering or holiday cookie plate.
These cookies are a grain-free take on the classic Italian wedding cookie. Instead of wheat flour, the base is made from finely ground pistachios combined with almond flour to create a light, nutty “flour” that keeps the cookies naturally tender and slightly springy. They are coated in powdered sugar before baking so the finished cookies have a pretty, sugary exterior and a soft interior.
Recipe tip: make sure your butter is fully at room temperature before you begin. Properly softened butter is essential for creaming with the sugar, which creates the air and structure that give these cookies their delicate texture. The recipe calls for granulated sugar to preserve the lighter green color from the pistachios; using coconut sugar will work but will yield a darker, less-green cookie.
Ingredients
- 3/4 cup shelled pistachios
- 3/4 cup almond flour
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1/3 cup granulated sugar (or coconut sugar, see notes)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup plus 2 tablespoons arrowroot starch
- 1/4 teaspoon kosher salt
- 1/4 cup powdered sugar for coating
Step-by-Step Instructions
1. Prepare baking sheets
Line two baking sheets with parchment paper and set them aside.
2. Make the pistachio-almond flour
Place the pistachios and almond flour in a high-speed blender or food processor. Pulse on medium-low in short bursts (about 30 seconds at a time), scraping down the bowl between intervals, until the pistachios are finely ground into a flour. Take care not to over-process, or the mixture can become paste-like. Set this flour mixture aside.
3. Cream the butter and sugar
In a stand mixer fitted with a paddle attachment, or using a hand mixer in a bowl, beat the room-temperature butter and granulated sugar on medium speed until very pale yellow and fluffy, about 2–3 minutes. Scrape the bowl as needed. Add the vanilla and almond extracts and mix on low until combined.
4. Make the dough
Add the pistachio-almond flour, arrowroot starch, and salt to the creamed butter mixture. Mix on low until just combined and a soft dough forms. The dough will be tender and pliable.
5. Roll and coat
Put the powdered sugar in a shallow bowl. Using your hands, roll the dough into small balls about 1/2 tablespoon in size and arrange them on one prepared baking sheet. You should end up with roughly 28 balls. One at a time, roll each ball thoroughly in the powdered sugar, shake off any excess, and return it to the baking sheet so each cookie is well coated.
6. Chill the dough
Place the tray of coated dough balls in the freezer for 25 minutes. Chilling helps the cookies keep their shape while baking. Meanwhile, preheat the oven to 350°F (175°C).
7. Bake
Bake the cookies in batches. Place about half of the chilled dough balls on the second prepared baking sheet, spacing them approximately 2 inches apart. Bake on the middle rack for 13–15 minutes, until the tops are crackled and the edges are just beginning to turn golden. Transfer the baked cookies to a wire rack to cool, and then bake the remaining cookies.
Recipe FAQ
Does the butter really need to be room temperature?
Yes. Properly softened butter is essential for creaming with the sugar and creating the light texture these cookies need.
How should I store the cookies?
Store cooled cookies at room temperature in an airtight container. They will stay fresh for up to three days.
Can I use coconut sugar instead of granulated sugar?
Yes — coconut sugar works. Note that it will darken the dough and the finished cookies will not keep the same light-green color.
Notes
- Storage: Keep cookies in an airtight container at room temperature for up to 3 days.
- Sugar swap: Using coconut sugar will change the cookie color and yield a darker finish.
- Processing nuts: Pulse the pistachios in short bursts and scrape the sides to avoid turning them into a paste.
Ingredients & Yield
Yield: about 28 small cookies
Nutrition (per cookie, approximate)
Calories: 86 kcal • Carbohydrates: 7 g • Protein: 1 g • Fat: 6 g • Fiber: 1 g • Sugar: 4 g
Nutrition information is an estimate and should be used as a guide only.
Author
Alex Snodgrass
If you try these Grain-Free Pistachio Italian Wedding Cookies, leave a comment to share how they turned out — they’re one of my favorite little cookies to make when I want something elegant and subtly nutty.