Seeking some fresh holiday cookie inspiration? Culinary creator Marie-France Thorisson has just what you need. “December is the month of baking on the weekends,” she writes in her cookbook A Kitchen in Italy, “and for the last few years, these absolutely terrific white chocolate pistachio cookies have been the bestseller in our house — everyone loves them.” And since these toasty, nutty cookies are infused with subtle vanilla and zingy lemon zest, we understand their popularity.
“These cookies are of Sicilian origin, and I do my best to use only the very best pistachios, straight from Sicily, as it makes all the difference,” Thorisson continues — though if you’re purchasing your pistachios at the nearest Trader Joe’s, you’ll still end up with a delicious dessert.
If you still want to kick things up a notch, Thorisson has an easier suggestion: “Another famous Sicilian export, mandarins and clementines, are at their peak around Christmas, so an afternoon snack of pairing these cookies and some citrus is as lovely as it gets.” It’s a simple combination, but one that captures the bright, nutty, and festive spirit of Sicily in every bite. (And if you wanted to take some inspiration from the photo above and pair these cookies with a glass of red wine, we’d support that fully, too.)
White Chocolate Pistachio Cookies
Makes 24 Cookies
Ingredients
- 1⅓ cups / 190 g shelled, unsalted pistachios
- ½ cup / 100 g granulated sugar
- ⅔ cup / 70 g almond flour
- 1½ teaspoons honey
- ½ teaspoon vanilla extract
- 1 tablespoon grated lemon zest
- 1 large egg white
- 1 cup / 170 g white chocolate chips
- ⅓ cup / 40 g powdered sugar, sifted
Instructions
- Preheat the oven to 350°F /175°C. Line a large baking sheet with parchment paper.
- In a food processor, pulse the pistachios with ¼ cup / 50 g of the granulated sugar until coarsely ground. Be careful not to grind them too fine.
- Transfer the pistachio mixture to a large bowl. Add the remaining ¼ cup / 50 g granulated sugar, the almond flour, honey, vanilla, and lemon zest, and whisk to combine. Add the egg white and mix until the dough holds its shape when pressed together. Gently fold in the chocolate chips.
- Place the powdered sugar in a small bowl. Form the dough into 1¼-inch / 3 cm balls in your palm, then roll in the powdered sugar. Place the dough balls about 2 inches / 5 cm apart on the prepared baking sheet. Dip the bottom of a cup in the powdered sugar (to help prevent sticking), then use it to press down the ball until it’s about 2 inches / 5 cm wide.
- Bake for 7 to 10 minutes. You want the cookie to retain its green color and not toast the pistachios too much. You will get a lovely chewy cookie. Remove from the oven and let cool before serving.
A Kitchen in Italy, text copyright © 2025 by Marie-France Thorisson. Photography copyright © 2025 by Oddur Thorisson. Published by Clarkson Potter, an imprint of the Crown Publishing Group A division of Penguin Random House LLC.
