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Pistachio and white chocolate cookies

by Ada Parisi
13365 views 5 min read

Today sforniamo pistachio and white chocolate biscuits. Turning on the oven is possible, Since the weather is no longer so hot. These cookies are easy to make and crispy. And made even more gluttonous by a simple addition of melted white chocolate. If you want, You can replace the flour with almonds or pistachio nuts, using the same doses, and make cookies with dried fruits that you like best. I'm sicula, and I love the pistachio.

Obviously the inspiration for these cookies is Sicilian, since we put pistachio everywhere, and I guarantee you that more than cookies look like greedy little pastries. If you like ,follow also on my profile Instagram.

Pistachio and white chocolate cookies are 'one pulls the other' cookies, or so have them defined in family and are a little special attention that you can offer your guests. With coffee or breakfast in milk are perfect, but also for five o'clock tea, while reading a book on the couch. Indeed, If you have children I'm sure prepare them together even more fun! Take a look at all my COOKIE RECIPES, how delicious INRCHIATE PUGLIA or the SICILIAN ALMOND PASTES. And my recipes, sweet and savory, with the PISTACK. Have a nice day.


Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


80 grams of pistachio flour
120 grams of flour 00
100 grams caster sugar
120 grams soft butter
a teaspoon of organic Bourbon vanilla extract
a large pinch of salt
100 grams of white chocolate
chopped pistachios as required (I used pistachios di Stigliano)


Pistachio and white chocolate cookies

Pistachio and white chocolate cookies

Here is the world's shortest recipe: knead all the ingredients together until you get a homogeneous dough and wrap it in plastic wrap. Refrigerate until firming, at least 1-2 hours. Then dust the work top with a little flour and, using a rolling pin, pull the dough about an inch thick. Gain from browse many biscuits and place them on a baking sheet covered with parchment paper.

Store in cookies again in the refrigerator for at least an hour (best two or three, especially if in your kitchen there is very hot, so that the dough firms well), then bake at 170 degrees in a convection oven for about 15 minutes or until the cookies are golden brown not.

Remove from oven and cool on a wire rack. Meanwhile, coarsely chopped white chocolate in a double boiler and melt gocciolarlo flush (I used just a teaspoon) about cookies. Complete with the chopped pistachios and serve after the chocolate will again be firm. Bon appétit!

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Marta 28 September 2017 - 17:14

Hi Ada, I made them the day before yesterday, Alas only half dose …for proof: absolutely sublime.
I have expanded a bit’ in baking, but I suppose it's normal: Li again soon!

Ada Parisi 28 September 2017 - 17:29

Then, If you have expanded a bit to keep the pastry still for a little while in the refrigerator. Unfortunately one leads to another and also I always do the half dose, otherwise you're in trouble. A hug, ADA

Giusi Davì September 18, 2015 - 09:28

Hello, At last i made cookies with Pistachio powder I had bought in Sicily. I followed the instructions, Although I was a little’ dubious about the absence of eggs in the ingredient list.
Is’ success that, during cooking, the cookies you are literally fused into a single layer, type tart..
No idea why…
See you soon, Giusi

Ada Parisi September 18, 2015 - 11:20

Hello Giusi!!! I'm sorry, I honestly don't know why they came. The recipe is not my, is a traditional Sicilian recipe and contains no eggs (you find several very similar on the net). The only risk factors that come to mind are the furnace used at a temperature greater than 170 degrees or fan assisted function, or – looked at the hot these days – a pastry not chilled enough. In the sense that cookies should be very, very cold before being fired: Maybe an hour in the refrigerator has not been sufficient. In the recipe you can decrease the amount of approximately 20 grams of butter, to ensure that little chilled not meet cooking problems. You don't know how sorry I am… I also once happened with Viennese cookies: beautiful mud, a compact table from cooked… the taste at least was good? ADA, very very sorry

Giusi Davì September 18, 2015 - 15:08

Hello, ADA!
I think the oven temperature was 180 degrees, probably influenced this factor… Or the cookies weren't quite cold, retake them respecting exactly your advice and I will diminish the amount of butter as you suggested. However, the dough was good even when raw, so I must try again!
Thanks for the reply, a hug

Ada Parisi September 18, 2015 - 15:10

We hope!!!! Otherwise I'll send you from Sicily a gift box of biscuits pistachio!!!! A hug to you, large. ADA

Salvatore 17 September 2015 - 12:14

Good morning dear Ada. Although in Sicily there is still hot (today 30°) and I love the sweet I'll try your cookies, I am sure, will be yummy. Of course I will use the pistachio. I'm Sicilian. A hug. Salvatore

Ada Parisi 17 September 2015 - 12:24

Hello Savior, even here in Rome really hot, It's like an oven with fan assisted function. Also I'm sicula, but I'll explain: There's little Bronte pistachio, I would say very little, and if you don't purchase the loco or the knowledge that both of Bronte (and I can not always here in Rome) then I'd rather use a pistachio that I know well, What di Stigliano, that's very Italian (in Basilicata) and that has a lot in common (starting from the strain of origin) with that of Bronte. Let me know if you like, a hug, ADA


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