Pistachio Lemon Cookies
There are so many reasons that I love these Pistachio Lemon Cookies. First, they are extremely simple to whip up...all you need is a food processor and 6 ingredients! The second reason is they are delicious. I love how the pistachio flavor is brightened up by adding lemon zest, plus they are chewy in the center and slightly crispy on the outside. And last, they are gluten free, dairy free and grain free!
Servings 24 cookies
- 2 cups + 2 tbsp roasted salted pistachios, divided
- 2/3 cup sugar
- Zest from ½ lemon
- 2 large egg whites
- ½ teaspoon vanilla extract
- ¼ tsp almond extract
Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.
Roughly chop 2 tbsp of the pistachios and set aside. Place the remaining 2 cups of pistachios in a food processor.
Process the pistachios until they turn into a paste, scraping down the sides of the bowl a few times. This will take about 2 minutes.
Add the sugar and lemon zest to the pistachio paste and process until combined.
Add the egg whites, vanilla and almond extract and pulse to combine. The batter will be thick.
Using a portion scoop (I have the ones I like linked in the notes below), drop the cookies onto the prepared pan, spacing two inches apart. Sprinkle the tops of the cookies with a little of the reserved chopped pistachios. Gently press the pistachios into the cookies.
Bake for 10 – 12 minutes for chewy cookies, 12 – 15 minutes for crispy cookies. The cookies should be lightly browned around the edges. Let cool on the pan for 10 minutes then remove to a cooling rack to finish cooling.