Italian Pistachio Thumbprint Cookies - Pistacchiotti

Italian Pistachio Thumbprint Cookies - Pistacchiotti.

Italian Pistachio Thumbprint Cookies - Pistacchiotti


For 1 Dozen(s)

For the Cookies:

  • 1/2 cup pistachio spread, room temperature, plus more for filling the cookies
  • 1 large egg, room temperature
  • 1 packet Vanillina powder or 1 teaspoon vanilla extract
  • 1 cup + 3 tablespoons 00 or all purpose flour
  • Optional: crushed pistachios or sprinkles for decorating


  1. Get the Products/Ingredients needed in this Recipe HERE
  2. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
  3. Combine the 1/2 cup pistachio spread, egg and Vanillina in a mixing bowl. Using an electric mixer beat until smooth.
  4. Add in the flour and beat until just absorbed and a dough forms.
  5. Roll the dough into 1 level tablespoon sized balls and place them 2 inches apart on the prepared baking sheet. Using your finger, make indentations in the middle of each cookie. Bake for 10 minutes. Cool completely before filling.
  6. Spoon about a teaspoon of pistachio spread into the indentations. Top with crushed pistachios or sprinkles. Or both!



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