Translate it …

Flourless Pistachio Cookies

Flourless Pistachio Cookies

I tried several new Passover recipes last week but since it was a busy time, we didn’t get a chance to photograph them all, though they were all delicious, the one that got the most attention were these almond pistachio cookies. The recipe is from one of my favourite food blogs, Baroness Tapuzina. I knew I had to try the recipe as soon as she posted it; she actually posted two flourless cookie recipes that are kosher for Passover but I thought I would give our pancreases a break before making the second one, I really highly recommend that you take a look at the fudgy chocolate-walnut cookie recipe and all her other delicious recipes as well of course.

The dough for the flourless cookies is made with just a few ingredients, nuts, sugar, egg white and a little orange blossom water. They are not too sweet and although optional, the orange blossom water adds a delicate dimension of flavour to the almond and pistachio cookies. The contrast of textures also makes it difficult to stop after just one cookie; they are soft on the inside and very crunchy on the outside.

  • 225 grams roasted and salted pistachios
  • 100 grams sliced almonds (or almond meal)
  • 120 grams granulated sugar
  • 2 egg whites, at room temperature, lightly beaten
  • 1 teaspoon orange blossom water (optional)

Preheat the oven to 325F, line two baking sheets with parchment paper.

In the bowl of a food processor, finely grind 90 grams of the pistachios and the almonds with the granulated sugar. Chop the remaining pistachios coarsely, and set aside.

In a medium bowl, combine the ground pistachio mixture, egg whites and orange blossom water, if using. If the mixture looks too soft, add about a tablespoon of almond meal.

Flourless Pistachio Cookies

Form the cookies using a tablespoon or a cookie scoop and drop the cookies in the chopped pistachio bowl, coat them all over with pistachios and place on a cookie sheet, bake for 10-13 minute (depending on the size of the cookie) and let them cool on the baking sheet for 10 minutes.

Flourless Pistachio Cookies


20 comments to Flourless Pistachio Cookies

  • I never make sweets that don’t contain flour, if I really think about it, but when I see pistachios I get obsessed, and these cookies look very good! Hope you have a lovely weekend!

  • Megi, I simply love the photos…the one with the coffee brought back memories of home for me. My dad makes his coffee just like yours…and always takes out his best teacups:)!
    I just love the pistachio studded cookies…rolling them in the nuts is such a great idea. Thanks for sharing yet another great recipe…

  • They look very crunchy and tasty! I love pistachios!

  • These look delicious Megi. I love that they are flourless!

  • Norma

    Hi Megi,

    This recipe looks great!!!

    I enjoyed looking at all your Passover recipes and love the maple mousse tarts. The picture is beautiful.

    Good luck with the contest!!!!


  • These really look delicious. I really love your use of pistachios here. I’d love to have one or two of these with my coffee. I hope you have a great day. Blessings…Mary

  • Megi, I’m not sure my first comment made it through. I just wanted you to know I think your cookies sound delicious. The use of pistachios makes them a standout. I hope you have a great day. Blessings…Mary

  • Greek Girl from Queens

    These look so beautiful and I’m sure absolutely delicious. I’ve made cookies with almonds in them, as well as some with walnuts or macadamias, but never pistachios, which is funny to me, because I love pistachios (especially pistachio ice cream). I am definitely going to bake a batch of these either this weekend or the weekend after that. Your photos, as always, are beautiful too. Thanks for sharing, Megi.

  • LindenTea

    Thank you all for the comments, I really appreciate them!

    Hi Greek Girl, I love pistachio ice cream too, what a treat! I hope you try the cookies and like them, please let me know if you get a chance to try the recipe.

  • These look delicious! I bet the lack of flour really lets the pistachio flavor shine through! Which is all the better for a pistachio lover like me!

  • Hi Megi,
    One more wonderful recipe! Your blog has so many of them :-) . So I am very honored to pass on to you some food blogger awards that I’ve recieved last week
    Thanks so much for a lovely site!

  • Megi, Hope you had a wonderful Passover. Your pistachio cookies look really wonderful! I will have make a batch…My husband can even have a few without a lot of guilt!! Great photos…love the cup and saucer!

  • omg…I love those flourless nutty cookies! Pistachios are pretty pricy here….I think I have some cashew nuts in the pantry.

  • Hi, Megi! These look great – I love pistachios! I thought of you yesterday when we planted our garden. I remember all the colors of eggplants you had last year and we planted 3 Turkish orange ones. I can’t wait to see how they look.

  • I love pistachios! These cookies look fantastic :-) of course!

  • LindenTea

    Kathy, thank you!

    Angie, I bet these cookies would be wonderful with cashew, I have to give it a try!

    Thank you Susan. Orange eggplants sound like fun, I would love to see the photos!

    Thank you Meg.

  • Çay saatlerinin vazgeçilmezi olacak kadar lezzetli kurabiyeler. Güzel tarifin için çok teşekkürler Megi.

  • Hi, Megi! I liked the Lemon Biscuits a lot because they weren’t too sweet. Sure, I think you can freeze them – I’ve done this with lots of other types of biscuits. You may want to reduce the temperature a little so they don’t brown too much before cooking all the way through. xoxo

  • My husband loves pistachios, so I’m totally saving this for next year!

  • Stop it right now! I love pistachio anything, but in a cookie…come on! Drool.

Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>