Italian Pistachio Cookies (Gluten/Grain/Sugar-Free)

READY IN: 30mins
YIELD: 24 cookies


  • 1
    cup almond flour
  • 1 12
    cups pistachio flour (fresh ground pistachios)
  • 14
    cup honey (unpasteurized)
  • 1 12
    cups pistachios, hulled & chopped
  • 2
    egg whites


  • Preheat oven to 325°C.
  • In a food processor or blender, blend 1 cup of hulled pistachio nuts until it has been ground into a fine flour similar to the consistency of almond flour.
  • Combine almond and pistachio flours and egg whites and mix well.
  • Gently warm ¼ cup of unpasteurized honey on low to make it easy to mix and stir into almond pistachio mix.
  • At this step if you find your mix is far too wet add more pistachio or almond flour ¼ cup or less at a time. You don’t want the mix too dry though, it should remain fairly moist, if you add too much flour you will need to balance this out with another egg white.
  • On parchment paper, spread out 1-2 cups of chopped pistachios or other nut preference.
  • Using a spoon, scoop out 1-2 inch balls and roll them into the chopped pistachios until fully coated.
  • Flatten balls slightly with a fork and bake for 12-15 minutes.
  • Allow cookies to bake longer if you find the cookies too soft to the touch.
  • Enjoy!