Pistachio Cookies and Vetri
December 6, 2008
[Elaine] in Vetri, almond flour, gluten free, pistachio cookies

Here is a great little cookie to make for the holidays. It only has 4 ingredients, it contains no flour and it's from one of the best Italian restaurants in the country.   What's not to like?   This delicious cookie is what Marc Vetri serves at Vetri, his famous Philadelphia restaurant.  Vetri was named one of the top 50 restaurants by Gourmet magazine, Mario Batali sings its praises and Frank Bruni says Vetri ranks up there with the best New York Italian restaurants.   On the menu is a quote by da Vinci:  "Simplicity is the ultimate form of sophistication."   If this is true, then this cookie is ultra sophisticated!

If you want to read all about Marc Vetri and his wonderful restaurant, check out his new cookbook,  "Il Viaggio de Vetri: A Culinary Journey".     This book is not just a compilation of recipes he uses at the restaurant,  but the story of his journey to Italy to learn how to cook authentic Italian food.

Pistachio Cookies 


for a printer friendly recipe, click here

Makes about 50 cookies


(To ensure the correct egg measure, beat 1 large egg, measure it, and then add exactly half of it to the cookie dough along with the second whole egg.)


In a small processor, combine the ¾ cup pistachios with 2 tablespoons of the sugar and pulse until finely ground. Transfer to the bowl of a stand mixer fitted with the paddle attachment and add the flour and the remaining 1 cup sugar. Mix on low speed to combine. On medium speed, add the eggs, mixing until incorporated.   Cover and refrigerate the dough for at least 8 hours.

Preheat the oven to 325 degrees. Line 2 sheet pans with parchment paper (or use a Silpat). Scoop up spoonfuls of the dough and roll between your palms into little balls about ¾ inch in diameter.  Arrange on the prepared sheet pans, spacing them about 1 inch apart.  You should have 50 balls.   Press a pistachio into the top of each ball, flattening the dough slightly.

Bake the cookies, rotating the pans back to front at the halfway point to ensure even baking, for 10 to 12 minutes or until they spread slightly and are lightly browned on the edges.   Let cool on the pans on racks for 5 minutes and then transfer to the racks to cool completely.

The cookie dough can be made up to 2 weeks ahead (how great is that?), covered, and refrigerated. The baked cookies will keep at room temperature for up to 3 days or in the freezer for up to 2 weeks.

Serve with Amaretto on the rocks or an espresso. Perfetto!

Tip:   When you make the dough, it will seem awfully sticky and a bit thin.  Don't worry about it.   After it's been refrigerated, it's very easy to work with.

Article originally appeared on The Italian Dish (http://theitaliandishblog.com/).
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