Pistachio Cookies

By Lemon & Olives

pistachio cookies

Let me tell you, I have a love affair with pistachios. I’m so thankful they’re one the healthiest nuts around. They have been linked to all sorts of good things, like lowering the risk of heart disease.*

Like anything however, and the Mediterranean lifestyle in particular- it’s all about moderation! So don’t take this as a sign to eat bags of these little green nuts everyday, though I’ve been tempted.

Especially since the new year has started, we’ve been in quite a few conversations or overheard people talking about diets, changing their eating habits, and new year resolutions. Even Jane and I have started the P90X3 program. Most of us take the new year as a fresh start to make the changes we’ve been wanting to see. We push ourselves to new heights and sometimes, get really down on ourselves for breaking a new habit. It’s no secret that we live in an age where health is a primary concern, from politicians on their soap boxes to Google searches about ways to cut calories – it’s a major thought most of us have.

Now I’ve talked before about the word “diet” and how I’m not a fan (see link above), but I’ve been noticing that too many people are restricting too much and I feel this may lead to a few breaking their new resolutions. I used to be one of them all the time. I would say, “ok, I’m cutting out sweets for 30 days.”  Sometimes I would do it and sometimes I wouldn’t. Either way, I didn’t feel it was a good way to live and I’d end up binging at some point. Don’t get me wrong, there are people who can do this no problem and stay on track – I unfortunately am not one of those people.

It’s got to be a give and take relationship. Something where I cut down, but not out. I’ve got to live!!

Thus, enter these cookies.

Greek PIstachio Cookies

I made these in a small batch because I wanted them. That was it. Nothing more, nothing less. I wanted to create a pistachio cookie recipe I felt wasn’t too bad for you in limited amounts, and had none of those processed unpronounceable ingredients you’d find in store bought cookies.

I even had a few non-pistachio lovers give them a try, and they went back for seconds.

Overall, I’m glad I decided to make these. It was the perfect way to satisfy my desire to indulge in something. I will say these kind of lean more towards having a biscuit texture, so they taste great on their own, or with some Greek Tea or Greek Coffee – the former being important to drink a lot of during flu season.

So, give them a try and let us know what you think!

Until next time my friends,


pistachio cookies

Pistachio Cookies

Yield: 6 -8
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Delicious Greek pistachio cookies


  • 1/2 cup pistachios, finely ground
  • 1 cup flour, plus some extra
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/2 cup butter, soften
  • 1/2 cup powdered sugar
  • 1 egg
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon vanilla
  • pinch of salt


  1. In bowl, combine flour, cornstarch, baking powder, and salt - mix.
  2. Add egg, sugar, butter, lemon zest, and vanilla - mix well until a doughy texture is formed.
  3. Remove and place on floured surface.
  4. Flatten a bit, and add ground pistachios to middle of dough.
  5. Begin kneading until pistachios are well mixed and it becomes a soft dough.
  6. Break off piece and roll into small ball (about 2 inches) and place on baking sheet lined with parchment paper (or greased with butter), and flatten slightly.
  7. Repeat until all dough is used.
  8. Place in preheated oven at 400F for 10-12 minutes, or until golden brown.
  9. Remove and let cool.
  10. Serve!
  11. - Makes about 12 cookies
Nutrition Information:
Yield: 6 Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g

Did you make this recipe?

Share it and make sure to tag @lemonandolives so we can see it!

* Source

About the author

Lemon & Olives is a husband and wife team exploring the Mediterranean (Diet) Lifestyle, Greek foods, Greek Culture, History and all things Greece.

Leave a Comment

Skip to Recipe