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Soft bronte pistachio cookies

by Ada Parisi
8844 views 5 min read
Biscotti morbidi al pistacchio

Delicious and simple to prepare, bronte pistachio soft cookies homemade are irresistible and, if you are a pistachio lovers, you can no longer do without this recipe. Is, since they keep soft for a long time if stored in a bag, they're also a nice edible gift for christmas parties. Indeed, I warn you now: in December you will get a few more emails with menus and recipe collections in view of Christmas and New Year.

On the biscuit front at my house there are two factions: who loves crispy cookies, come i HOMEMADE GRANCEREALI or the VEGAN PISTACHIO COOKIES and those who prefer soft biscuits such as LEMON BISCUITS (even in video recipe). I belong to the first group, Gianluca per second. Then, for par condicio, alter the different types of cookies, so contented all.

These soft Bronte pistachio cookies are easy to make, the classic cookies 'all in a bowl'. The only step a little’ boring (but not difficult) is white chocolate icing, pistachio cream and grains. Inside the dough there is a little’ lemon peel, which in my opinion goes very well with pistachio. Indeed, you've already tried my LEMON TART, PISTACHIO AND WHITE CHOCOLATE? I assure you that it is to scream. Since you will surely ask me, these soft pistachio cookies are born without butter,. But you can replace the lard with the same amount of butter at room temperature.

Let's get to the hot topic: the pistachio. To make bronte pistachio soft cookies you need pistachio grain and pistachio in cream. For the cream pistachio you have three alternatives: use a sweet pistachio cream (there are with varying amounts of fruit, choose the one with the highest percentage) decreasing the amount of sugar of blackmail. Use the 100% neutral pistachio paste, that I advise you to always keep in the house because it is indispensable to prepare sweets. Or blend the pistachios with a little’ of melted butter until you get a cream. The choice is yours. Have a good day.

Biscotti morbidi al pistacchio


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


200 grams of flour 00
150 grams of Bronte pistachio flour
20 grams of Bronte pistachio grains
120 grams of caster sugar
organic lemon peel
25 grams of millefiori honey
a pinch of salt
130 milliliters of whole milk
7 grams of baking powder
100 g lard (or soft butter)
150 grams of white chocolate
30 grams of butter or cocoa butter
30 grams of pistachio paste
25 grams of pistachio grains
pistachio grains to decorate cookies


Soft pistachio biscuits

Soft pistachio biscuits are simple and delicious to prepare, you don't need molds or rolling pin because they prepare by hand. For icing you don't have to worry, it's super easy to run.

For the biscuits sift the flour with the yeast, add pistachio flour and grain. Then combine the sugar, Salt, lemon zest and lard or butter at room temperature (soft). Begin to knead to a compound in large crumbs. Then add the honey and milk. Continue to work the dough in a bowl first and then on the work top until you get a homogeneous dough, like what you see in the pictures.

Soft pistachio biscuits, recipe step by step

With hands slightly wet, formed balls all of the same weight (mine weigh 35 grams). Put the dough balls on a baking tray lined with baking paper, well spaced because they will inflate (as in the picture). Preheat the oven to 180 degrees static and bake for 15-20 minutes or until the biscuits are swollen and lightly golden.

While the cookies cool, prepare the glaze. Melt the white chocolate and cocoa butter in a bain-marie (or regular butter. Once you have obtained a homogeneous emulsion, add the pasta and pistachio grains. Dipping each cookie into the glaze so that the surface is covered, then sprinkle with a little pistachio grains. Let the glaze consolidate for 3-4 hours.

Pistachio biscuits are stored 4-5 days if stored in a freezing bag and in a cool, dry place. Bon appétit!


If you want to prepare pistachio paste at home, you can blend pistachios with little melted butter (or extra virgin olive oil if you need pistachio paste for salted preparations). The amount of butter must of course be subtracted from the overall amount of the recipe. No need to get a completely smooth and homogeneous cream, okay also a cream with pieces of pistachio still noticeable.

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