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These pistachio cookies taste nutty, crispy tender and incredibly delicious. Lemon gives them a refreshing and aromatic note. Beautifully decorated, they are a sweet feast for the eyes in green on the cookie plate. You can find a detailed cookies with pistachios recipe with the exact quantities and step-by-step instructions below.
With fresh lemon zest
My pistachio cookies contain fresh lemon zest, just like the lemon butter cookies and the lemon crinkle cookies. It provides a fragrant and tart citrus note. Lemon also combines perfectly with pistachios in terms of taste.
Shaping and baking
I shaped the cookies with pistachios quite large. Each ball of dough weighed between 30 – 31 grams, similar to the walnut ghriba. So they had to stay in the oven for 15 minutes.
Of course, you can make the pistachio cookies smaller, like the peppermint cookies or the coconut cookies. Then you will get more of them. Please note that the baking time will be shorter in this case.
How to decorate pistachio cookies
I decorated my cookies with melted white chocolate, just like the Christmas wreath cookies, and with chopped pistachios. The chocolate perfectly complements the nutty and lemony taste. Chopped pistachios provide a crunchy note.
Instead of chocolate, you can coat the pistachio cookies with lemon icing, just like the vegan lemon cake or the vegan cinnamon stars. It makes them taste even more refreshing and sweet sour. To do this, mix powdered sugar with a small amount of lemon juice to create a thick white icing.
Vegan pistachio cookies
The shortcrust pastry for my pistachio cookies contains no eggs, just like for the easy butter cookies and the ice cream scoop cookies. To make them vegan, replace the animal butter in the recipe with vegan butter or margarine. In this case, also use purely plant-based ingredients to decorate the cookies.
These cookies with pistachios are
- nutty,
- refreshing,
- crumbly,
- tender,
- crispy,
- unbelievably delicious,
- with lemon,
- aromatic,
- eggless,
- a green eye-catcher,
- ideal as Christmas cookies,
- perfect for snacking and giving as a gift.
How to make pistachio cookies: tips and tricks
- The amount of flour specified in the recipe may vary. Add as much flour to the pistachio butter mixture until you have a dough that is only slightly sticky.
- Knead the dough briefly until it has a homogeneous consistency and never for too long.
- Leave the pistachio shortcrust pastry to cool thoroughly. It will then become firmer and easier to shape into cookies.
- My cookies are quite large. If you make yours smaller, the baking time given in the recipe will be shorter.
- You can decorate the cookies with pistachios however you like.
Did you make the pistachio cookies with lemon using this recipe? I look forward to your results, your star rating and your comment below on how you liked them.
Try these cookie recipes too:
- Tree stump cookies – with chocolate-vanilla flavor and cinnamon
- Coconut macaroons recipe – with sweetened condensed milk
- Sicilian almond cookies – with lemon and without flour
Pistachio cookies with lemon
Ingredients
- 100 g pistachios without shells
- 150 g butter room warm
- 100 g sugar
- zest of 1 organic lemon
- approx. 200 g flour
- 1 pinch of salt
to decorate
- approx. 50 g white chocolate
- approx. 20 g pistachios without shells
Instructions
- Put pistachios in a blender and grind them finely.
- Mix lemon zest thoroughly with sugar and salt in a mixing bowl.
- Add softened butter cut into pieces and mix.
- Add the ground pistachios and mix.
- Add flour in batches and knead briefly and quickly to form a soft, slightly sticky pistachio shortcrust dough.
- Chill the dough in an airtight container for 1 hour.
- Shape the dough into small balls (in my case 30 g - 31 g each), place them well apart on a baking tray lined with baking paper and flatten them slightly.
- Bake the pistachio cookies in a preheated oven at 356 °F (180 °C) for approx. 15 minutes and leave to cool on the baking tray.
Decorating the pistachio cookies
- Melt white chocolate slowly over a hot water bath.
- Roughly chop pistachios.
- Drizzle half of each pistachio cookie with the white chocolate, then sprinkle with the chopped pistachios and leave to dry.
Notes
- The amount of flour specified may vary. Add as much flour to the pistachio butter mixture until you have a dough that is only slightly sticky.
- Knead the dough briefly until it has a homogeneous consistency and never for too long.
- Leave the pistachio shortcrust pastry to cool thoroughly. It will then become firmer and easier to shape into cookies.
- My cookies are quite large. If you make yours smaller, the baking time given in the recipe will be shorter.
- You can decorate the cookies with pistachios however you like.
- Take note of the detailed tips and tricks for making the pistachio cookies with lemon at the top of the article.
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