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Grain-Free Pistachio Italian Wedding Cookies Recipe

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Delight in these Grain-Free Pistachio Italian Wedding Cookies, a tender, nutty twist on a classic favorite. Made with almond flour and finely ground pistachios, these buttery cookies are coated in powdered sugar for a sweet finish. Perfect for those seeking a gluten-free treat with a subtle almond flavor and a delightful melt-in-your-mouth texture.

Ingredients

Nut Flour Mix

  • ¾ cup shelled pistachios
  • ¾ cup almond flour

Dough

  • 1 stick unsalted butter, room temperature
  • 1/3 cup granulated sugar (sub 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

Coating

  • ¼ cup powdered sugar

Instructions

  1. Prepare Baking Sheets: Line two baking sheets with parchment paper and set them aside to prevent cookies from sticking and to make cleanup easy.
  2. Make Pistachio-Almond Flour: In a high-speed blender or food processor, combine the shelled pistachios and almond flour. Pulse on medium-low in 30-second intervals, scraping down the sides between each pulse until the pistachios turn into a fine flour. Avoid over-processing to prevent turning it into a paste. Set aside.
  3. Cream the Butter and Sugar: In a stand mixer with paddle attachment or a bowl with hand mixer, beat the room-temperature unsalted butter and granulated sugar on medium speed. Scrape sides occasionally and continue until the mixture becomes very pale yellow and fluffy, about 2 to 3 minutes. Mix in the vanilla and almond extracts on low speed until combined.
  4. Make the Dough: Add the pistachio-almond flour mixture, arrowroot starch, and kosher salt to the creamed butter mixture. Mix on low speed just until a soft dough forms. Note that the dough will be tender and delicate.
  5. Roll and Coat Dough Balls: In a shallow bowl, place the powdered sugar for coating. Roll the dough into ½ tablespoon-sized balls using your hands, placing them on one of the prepared baking sheets. You should have about 28 balls. Roll each ball individually in powdered sugar until fully coated, shake off excess, then return to the baking sheet.
  6. Freeze the Dough: Place the baking sheet with coated dough balls into the freezer for 25 minutes to chill and firm up the dough. Meanwhile, preheat your oven to 350°F (175°C).
  7. Bake the Cookies: After chilling, transfer about half of the dough balls to the second prepared baking sheet, spacing them approximately 2 inches apart. Bake on the middle rack of the oven for 13 to 15 minutes until the tops develop crackly texture and are slightly golden around the edges. Remove and cool on a wire rack. Repeat baking with remaining dough balls.

Notes

  • Storage: Store cookies at room temperature in an airtight container. They will stay fresh for up to 3 days.
  • Sugar Substitute: Using coconut sugar instead of granulated sugar will result in a slightly darker color for the cookies.

Find it online: https://flavorspath.com/grain-free-pistachio-italian-wedding-cookies-recipe/