Italian Pistachio Cookies (No Flour)

These no flour Italian pistachio cookies are incredibly easy to make and you can have a super tasty treat in 30 minutes. They're a bit chewy and extra nutty, so don't be surprised if they disappear quickly!

📝 Ingredients

• 175 g pistachio kernels (1 1/4 cup), shelled, divided into 100 g + 75 g (3/4 cup + 1/2 cup)
• 125 g demerara sugar (1/2 cup)
• 100 g ground almonds (1 cup)
• 2 egg whites (large eggs, approximately 75 g egg whites)
• 1/2 teaspoon almond essence
• 1/2 teaspoon vanilla essence

👨‍🍳 Instructions

1. 1Line a baking tray with parchment paper and...: Line a baking tray with parchment paper and preheat the oven to 175C/350F.
2. 2Add 100 g pistachios and the sugar to...: Add 100 g pistachios and the sugar to a food processor. Process until you don't see any large chunks of nuts. Transfer the mixture to a clean bowl and mix in the ground almonds.
3. 3Add the egg whites, almond essence, and vanilla...: Add the egg whites, almond essence, and vanilla essence and mix with a spatula until you get a slightly sticky dough. If the dough is too thick, use more egg whites, but just 1 teaspoon at a time until you get the right consistency.
4. 4Chop the remaining pistachios into small pieces.
5. 5Form round cookies with your hands or with...: Form round cookies with your hands or with the help of a cookie scoop. Roll each of them in the pistachio and flatten them a bit before placing them on the prepared baking tray.
6. 6Bake for 10 minutes until they start to...: Bake for 10 minutes until they start to turn slightly brown. Remove the cookies from the oven (they will still be soft) and allow them to cool completely before you transfer them.