Description
Delight in these Grain-Free Pistachio Italian Wedding Cookies, a perfect blend of nutty flavors and tender texture. Made with almond and coconut flours and naturally sweetened with monk fruit, these gluten-free and grain-free treats offer a wholesome twist on the classic Italian wedding cookie. Coated in powdered sweetener, they’re ideal for holidays or any occasion where you crave a light, elegant dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup raw pistachios (shelled)
- 1 1/4 cups blanched almond flour
- 1/4 cup coconut flour
- 1/2 cup powdered monk fruit sweetener (or powdered sugar)
- 1/2 teaspoon sea salt
- 1/2 cup additional powdered sweetener for dusting
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2–3 tablespoons milk (dairy or non-dairy)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Grind Pistachios: Place the shelled pistachios in a food processor and pulse until they are finely ground but stop before they turn into a paste to retain texture in the cookies.
- Mix Dry Ingredients: In a mixing bowl, combine the ground pistachios, blanched almond flour, coconut flour, powdered sweetener, and sea salt thoroughly to evenly distribute all dry components.
- Add Wet Ingredients and Form Dough: Add the softened butter, vanilla extract, almond extract, and 2 tablespoons of milk to the dry mix. Stir until a soft dough forms; add an extra tablespoon of milk if the dough is too dry to hold together.
- Shape Cookies: Scoop the dough into 1-inch balls using your hands or a small cookie scoop, and place them about 1 inch apart on the prepared baking sheet to allow space for slight spreading.
- Bake: Bake in the preheated oven for 12–14 minutes or until the edges are lightly golden, indicating they are perfectly baked without over-drying.
- Cool Cookies: Allow the cookies to cool completely on the baking pan to firm up for easier handling.
- Coat with Sweetener: Once cooled, roll each cookie in the additional powdered sweetener until fully coated to give the classic wedding cookie look and a delightful sweet finish.
Notes
- Store the cookies in an airtight container at room temperature for up to one week to maintain freshness.
- For a dairy-free version, substitute the unsalted butter with coconut oil; note the cookie texture may be slightly different.
