As seen on Bravo TV's The Profit and The Real Housewives of Salt Lake

Recipe Box

Park City Culinary Institute

Pistachio Cookies

Soft and chewy, nutty and citrusy, these little pistachio cookies are a delight! Offering a delicate balance of salty and sweet, this humble dessert pairs equally well with both morning coffee and evening tea. Perfect for sharing!

Makes 24 cookies


6 oz pistachios, (unsalted, raw or roasted, shells removed), reserve a handful for sprinkling on top of the cookies1-3/4 cups all-purpose flour1-3/4 cups powdered sugar, plus more for rolling cookies 1/4 teaspoon Kosher salt1/2 teaspoon cardamomZest of one lemon2 eggs, room temperature2 teaspoons almond extract


1. Preheat the oven to 350 F.

2. In a food processor, pulse the pistachios until a fine crumb is formed and no large pieces remain.

3. Combine the ground pistachios, all-purpose flour, powdered sugar, Kosher salt, cardamom, and lemon zest in a large bowl and mix until evenly combined.

4. In the bowl of a stand mixer with the paddle attachment mix the eggs and almond extract until combined and frothy, roughly 1-2 minutes.

5. Slowly add the dry ingredients to the wet ingredients until just combined. Do not over mix. The dough will be thick and slightly sticky.

6. Form the dough into 1-1/2″ balls and roll in powdered sugar. Place dough balls on a baking sheet, and bake for 12-15 minutes until the cookies start to crack, but are still soft. Sprinkle the tops with crumbled pistachios or a pistachio half, if desired.

7. Cool on a cooling rack. Enjoy!

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