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Pistachio Florentine Cookies Recipe

Pistachio Florentine Cookies Recipe
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★★★★★

4.7 from 5 reviews

Delicate and crispy Pistachio Florentine Cookies featuring finely ground pistachios, a buttery caramelized batter, and a smooth chocolate coating. These elegant cookies are flavored with orange zest and optional pistachio extract, making them a perfect sophisticated treat for any occasion.

Ingredients

Scale

Nut Mixture

  • 3.5 oz (100 g) raw shelled pistachios or pistachio flour (about 1 cup ground)

Batter

  • 6 tbsp (85 g) unsalted butter, cut into pieces
  • ½ cup (100 g) granulated sugar
  • 2 tbsp (16 g) all-purpose flour
  • ½ tsp fine sea salt
  • 2 tbsp (30 g) heavy cream
  • ½ tsp pistachio extract (optional)
  • 1 tsp finely grated orange zest

Chocolate Coating

  • 7 oz (200 g) white and/or dark chocolate, finely chopped

Optional Garnish

  • Dried rose petals

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
  2. Prepare Pistachios: If using whole pistachios, pulse them in a food processor until they are very finely ground but not pasty — this ensures a perfect texture in your cookies.
  3. Make Batter: In a medium skillet over medium heat, melt the unsalted butter. Add the granulated sugar, all-purpose flour, and fine sea salt. Whisk continuously until the mixture emulsifies and no longer appears separated, about 3 minutes. Remove the skillet from heat and stir in the heavy cream, pistachio extract (if using), freshly grated orange zest, and the ground pistachios until fully combined.
  4. Bake: Drop level teaspoons of the batter onto the prepared baking sheets, spacing each about 3 inches apart to allow spreading. Bake the cookies for 6 to 9 minutes, rotating the baking sheets halfway through baking. The cookies are ready when they appear thin, bubbly, and lightly golden brown around the edges.
  5. Shape Cookies: Immediately after baking, while the cookies are still warm, use a round cookie cutter slightly larger than the cookies to gently swirl around each cookie for a neater, more uniform shape. Let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  6. Add Chocolate: Melt the chopped chocolate in a microwave-safe bowl by heating in 30-second intervals, stirring well between each, until the chocolate is smooth. Spread a thin layer of melted chocolate on the flat side of each cooled cookie. Optionally, sprinkle dried rose petals over the chocolate before it sets for an elegant finish. Allow the chocolate to firm up at room temperature before serving.

Notes

  • If you prefer, substitute pistachio extract with almond extract for a different flavor profile.
  • Make sure to not over-process pistachios to avoid turning them into a paste.
  • Cookies spread quite a bit, so spacing them well on baking sheets prevents them from sticking together.
  • Store cookies in an airtight container at room temperature for up to one week.
  • For a dairy-free version, substitute butter and cream with vegan alternatives, and use dairy-free chocolate.

Nutrition

Keywords: Pistachio Florentine Cookies, pistachio cookies, Florentine cookies, caramelized cookies, nut cookies, elegant desserts, orange zest cookies, chocolate coated cookies

Find it online: https://maicook.com/pistachio-florentine-cookies-recipe/