These cookies whip up in no time at all and are deliciously chewy with a crunchy exterior. I used our almond flour and made pistachio flour with our sprouted pistachios in my Vitamix. I scraped down the sides a few times, and made sure I did not over-mix and turn it into pistachio butter. I adapted the recipe from Love and Olive Oil. I did the usual back off on the sugar thing, but, still find them sweet, more than sweet enough. If you don't have pistachios, or they are too spendy for you, then these are DELICIOUS made with just almond flour. Use 200 grams of almond flour if making without pistachios.


  • 1 cup (100g) almond flour 
  • 1 cup (100g) finely ground sprouted pistachios, sifted* see note
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon salt
  • 2 large egg whites (60g)
  • 1/2 teaspoon lemon juice
  • confectioners’ sugar for rolling the cookies in, not necessary but makes them pretty.

    * I used our sprouted pistachios as they are drier, than raw pistachios, so that I wouldn't need to dry out the pistachio flour more, if using the raw ones, maybe follow the instructions below to dry the flours. I did not dry/toast the almond flour before using it.


  1. If you need to dry or toast your pistachios do this. Preheat oven to 170 degrees F. Spread sifted nut flours on a parchment-lined baking sheet and bake for 30 minutes or until dry and toasty (this step removes the excess moisture from the flours, resulting in cookies that hold their shape better). Let cool completely then transfer to a large bowl.
  2. Increase oven temperature to 300 degrees F.
  3. Stack two matching, heavyweight cookie sheets one inside the other (stacking two cookie sheets together keeps the bottoms of the cookies from getting too brown). Line with parchment paper or a silicone baking mat.
  4. Add sugar and salt to cooled nut flours and whisk until evenly incorporated.
  5. In a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and lemon juice until they hold soft peaks.
  6. Add beaten egg whites and pistachio extract to dry ingredients and stir until mixture forms a soft, sticky dough, kneading with your hands if necessary. No need to be gentle here, we’re not making macarons. ;)
  7. Lightly dust your hands with powdered sugar. Use a small cookie scoop to portion dough into 1-inch balls. Roll into a smooth ball, then roll in powdered sugar. Arrange on prepared baking sheet, leaving 1 inch of space between cookies.
  8. Bake for 30 to 35 minutes until tops are cracked and bottoms are just barely golden (if you are NOT using doubled cookie sheets, your cookies will brown much quicker and will likely only need 25 minutes, so watch them closely). If you prefer crunchier cookies you can give them an extra 5 minutes or so or until the tops begin to brown too. Remove from oven; let cool a few minutes, then transfer to wire racks to cool completely.
  9. Cookies will keep at room temperature in an airtight bag or container, for up to 5 days.