This Gesine Prado’s Pistachio Star Cookies Recipe is a chewy and nutty recipe, which is made with roasted pistachios and confectioners’ sugar. It’s a great choice for holiday parties, ready in about 1 hour and 15 minutes.
Jump to RecipeGesine Prado’s Pistachio Star Cookies Recipe Ingredients
For the Cookies:
- 4 2/3 cups roasted, lightly salted pistachios
- 3 3/4 cups confectioners’ sugar, divided
- 1/2 tsp. ground cinnamon
- 2 large egg whites
For the Meringue:
- 1 large egg white
- 1 cup confectioners’ sugar
How To Make Gesine Prado’s Pistachio Star Cookies Recipe
- Make the Pistachio Dough: In a food processor, grind the pistachios until they are fine. Add 2 3⁄4 cups of the confectioners’ sugar and the cinnamon and pulse until the mixture becomes a fine powder. Add the 2 egg whites and process just until a sticky dough comes together.
- Prep Oven and Pans: Preheat the oven to 300 ̊F. Line two baking sheets with parchment paper.
- Roll and Cut the Cookies: Sprinkle a work surface generously with the remaining 1 cup of confectioners’ sugar. Turn the sticky dough out onto the sugar and knead it gently a few times until it becomes more cohesive. Roll out the dough to about 1⁄4 inch thickness, making sure the work surface and your rolling pin are well-coated with confectioners’ sugar to prevent sticking.
- Shape the Stars: Cut out cookies with a 2-inch star cookie cutter, dipping the cutter into confectioners’ sugar between cuts to keep the dough from sticking. Place the cookies about 1⁄2 inch apart on the prepared pans. Gather the scraps, reroll, and cut out more stars.
- Make the Meringue Topping: In a clean metal bowl, use a whisk or an electric mixer to beat the 1 egg white until medium-stiff peaks form. Gradually whisk in the 1 cup of confectioners’ sugar, about one tablespoon at a time, until the meringue is thick, smooth, and glossy.
- Top the Cookies: Transfer the meringue to a piping bag or a zip-top bag and snip off a small corner. Pipe the meringue on top of each star cookie. Alternatively, you can drop a small teaspoon of meringue onto the middle of each cookie and use the back of the spoon to spread it.
- Bake and Cool: Bake for 15 to 17 minutes, until the edges of the meringue just barely start to show a hint of color. Let the cookies cool for 5 minutes on the baking sheets before carefully transferring them to a wire rack to cool completely.
Recipe Tips
- How do I keep the sticky dough from sticking? Don’t be shy with the confectioners’ sugar! The recipe calls for using it instead of flour on your work surface and rolling pin. This is key to being able to handle the naturally sticky, gluten-free dough.
- Are these cookies supposed to be chewy? Yes, these cookies have a wonderful, soft, and chewy texture, similar to a macaroon, thanks to the nut and sugar base. To keep them chewy, be careful not to overbake them.
- Is there a trick to the meringue? For a stable meringue, make sure your bowl and whisk are completely clean and free of any grease. Add the confectioners’ sugar very slowly, one tablespoon at a time, to allow it to dissolve fully, which results in a smooth, glossy finish rather than a grainy one.
- Can I use raw pistachios? For the best, most intense flavor, use roasted pistachios. Roasting brings out the natural oils and deepens the nutty taste of the pistachios.
What To Serve With Pistachio Star Cookies
These sweet, nutty cookies are a perfect treat for a holiday platter or an afternoon snack.
- With a strong cup of espresso or black coffee
- Alongside a mug of hot tea
- With a small glass of dessert wine, like Vin Santo
How To Store Pistachio Star Cookies
Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. Place layers of parchment paper between them to prevent the meringue tops from sticking together. The cookies will become slightly chewier over time. Freeze: These cookies freeze well. Freeze them in a single layer on a baking sheet before transferring them to an airtight, freezer-safe container for up to 3 months.
Pistachio Star Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 160kcal
- Protein: 3g
- Fat: 8g
- Carbohydrates: 20g
- Sugar: 18g
- Sodium: 70mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is completely normal. The dough is made primarily of ground nuts, sugar, and egg whites, with no flour to absorb moisture. This is what makes it sticky but also gives the final cookie its signature chewy texture. Using plenty of confectioners’ sugar on your work surface is the key to handling it.
No, a food processor is not suitable for making meringue. You need to use a whisk or an electric mixer (with the whisk attachment) to incorporate enough air into the egg white to make it foamy and form peaks.
Hard cookies are almost always a sign of overbaking. These cookies are done when the meringue on top is set and just barely starting to color at the edges. They will still feel soft to the touch but will firm up as they cool.
Try More Recipes:
Gesine Prado’s Pistachio Star Cookies Recipe
Course: DessertCuisine: GermanDifficulty: Easy36
servings30
minutes17
minutes160
kcalNaturally gluten-free and dairy-free, these beautiful star-shaped cookies are made from ground pistachios, giving them a wonderfully nutty flavor and a soft, chewy texture, all topped with a simple meringue.
Ingredients
Cookies: 4 2/3 cups roasted pistachios, 3 3/4 cups confectioners’ sugar, 1/2 tsp. cinnamon, 2 large egg whites.
Meringue: 1 large egg white, 1 cup confectioners’ sugar.
Directions
- Preheat oven to 300°F. Line baking sheets with parchment paper.
- In a food processor, grind pistachios until fine. Pulse in 2 3/4 cups of confectioners’ sugar and cinnamon.
- Add the 2 egg whites and process until a sticky dough forms.
- On a surface dusted with the remaining 1 cup of confectioners’ sugar, roll the dough to 1/4-inch thickness.
- Cut out stars with a 2-inch cookie cutter, dipping the cutter in sugar to prevent sticking. Place on prepared pans.
- Make the meringue: Whisk 1 egg white to stiff peaks, then gradually whisk in 1 cup of confectioners’ sugar until thick and glossy.
- Pipe or spoon the meringue onto each cookie.
- Bake for 15-17 minutes, until the meringue is set. Cool completely.
Notes
- This dough is naturally sticky; use confectioners’ sugar generously on your work surface and tools to prevent sticking.
- For the best chewy texture, be careful not to overbake the cookies. They should still be soft when you remove them from the oven.
- Adding the sugar to the meringue slowly is key to getting a smooth, glossy finish that pipes well.
- These cookies are naturally gluten-free and dairy-free, making them a great option for those with dietary restrictions.
