Pistachio-Vanilla Amaretti Cookies

Ingredients

• 2 large eggs Egg whites (room temperature)
• 80 g Powdered sugar (for dough) (sifted)
• 1 bean Vanilla bean (seeds only, scraped)
• 0.5 g Fine sea salt (pinch)
• 30 g Unsweetened pistachio paste (smooth, no added sugar)
• 100 g Almond flour (blanched almond flour)
• 30 g Pistachio powder (finely ground pistachios)
• 100 g Powdered sugar (for coating) (extra for rolling the cookies)
• 12 pieces Whole pistachios (unsalted, shelled)

Instructions

1. Whisk egg whites

   Place the room‑temperature egg whites in the mixing bowl and whisk with the electric mixer on medium speed until they become foamy.

   Time: PT5M

2. Add powdered sugar

   With the mixer still running, gradually add the sifted powdered sugar, a little at a time, until the mixture forms stiff, glossy peaks.

   Time: PT5M

3. Incorporate flavorings

   Add the scraped vanilla seeds, a pinch of fine sea salt, and the pistachio paste. Mix for just a few seconds until evenly combined.

   Time: PT2M

4. Fold in dry ingredients

   Using a spatula, gently fold in the almond flour and pistachio powder until a homogeneous dough forms.

   Time: PT3M

5. Portion the dough

   Weigh out approximately 20 g of dough for each cookie and place the portions on a clean surface.

   Time: PT10M

6. Shape and chill

   Roll each portion between your palms into a smooth ball. Arrange the balls on a parchment‑lined baking sheet, then refrigerate for 30 minutes.

   Time: PT30M

7. Coat in powdered sugar

   Remove the chilled balls and roll each one in the extra powdered sugar until fully covered.

   Time: PT5M

8. Add pistachio garnish

   Press a whole pistachio gently into the centre of each coated ball.

   Time: PT2M

9. Preheat oven

   Preheat the oven to 150 °C (fan‑forced).

   Time: PT5M

   Temperature: 150°C

10. Bake the amaretti

    Place the tray in the middle of the oven and bake for about 12 minutes, until the edges are lightly golden and the tops are set.

    Time: PT12M

    Temperature: 150°C

11. Cool completely

    Remove the tray and let the cookies cool on it until completely room‑temperature before handling.

    Time: PT15M

Nutrition Facts

Calories

160

Protein

3 g

Carbohydrates

15 g

Fat

9 g

Fiber

2 g

Ingredient Substitutions

• Instead of Egg whites: 3 tbsp aquafaba (chickpea liquid)
• Instead of Powdered sugar (for dough): granulated sugar blended in a food processor
• Instead of Vanilla bean: 1 tsp pure vanilla extract
• Instead of Fine sea salt: none
• Instead of Unsweetened pistachio paste: pistachio butter, ground pistachios mixed with a little neutral oil
• Instead of Almond flour: ground almonds (process in a food processor)
• Instead of Pistachio powder: ground pistachios
• Instead of Powdered sugar (for coating): none
• Instead of Whole pistachios: almond slice

Equipment Needed

• Mixing bowl
• Electric hand mixer
• Spatula
• Kitchen scale
• Baking sheet/tray
• Parchment paper (optional)
• Cooling rack (optional)
• Oven
• Oven mitts

Critical Steps — Do Not Skip

• Whisk egg whites to stiff, glossy peaks
• Add powdered sugar gradually to maintain volume
• Chill dough for at least 30 minutes before coating
• Bake at 150 °C fan‑forced for exactly 12 minutes

Chef Tips from the Video

• Use high‑quality pistachio paste for a richer flavor.
• If you cannot find pistachio powder, grind toasted pistachios in a food processor until fine.
• Line the baking sheet with parchment to prevent sticking and make cleanup easier.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 10 days.

Freezer: Freeze in a single layer, then transfer to a zip‑top bag for up to 1 month.

Room temperature: Not recommended; cookies may become stale quickly.

Make-Ahead Tips

• The dough can be prepared and chilled up to 24 hours in advance.
• Baked cookies keep well for 10 days; they also freeze well.