Pistachio Cookies [gluten free]



Pistachio Cookies – a Memory of Rome


Whenever I go on holiday or for a short break, I prefer to go to a different destination each time. There are simply so many beautiful places to visit, and there are only so few days of holiday. But I have some exceptions from this rule and Rome is one of them. I love this city. I could walk there for hours every day, and it doesn’t matter to me that I have already seen some of the places there several times.

While we were wandering around Rome a few years ago, we came across a bakery. It was tiny and not fancy at all, but the biscuits on display looked appetising and – as we checked later – they tasted divine. We ended up going there almost every day; we also recommended it to everyone who was going to Rome. Oh, I didn’t mention this was also Julia Robert’s favourite cookie place when she was filming “Eat, Pray, Love” in Rome.

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So whenever we went to the Eternal City, this little bakery was a staple point to visit, almost like Fountain di Trevi or the Colosseum. And then last year we found out it was not there anymore. Supposedly it moved to a different location, but we never found it… We have missed all their biscuits so much that I knew I would have to try to recreate at least the favourite type: pistachio cookies. I adapted the below formula from an Italian recipe for almond biscuits. They are probably not the same as the original cookies from the bakery, but I can assure you they taste wonderfully of pistachios and Rome.




Pistachio Cookies [gluten free]

Italian style cookies made with pistachio nuts, without any regular flour.
Servings pieces
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 12 hours



  1. Process the pistachio nuts in a food processor until you get “pistachio flour”.
  2. Add the icing sugar and stir.
  3. Whisk the egg whites with the electric mixer till stiff.
  4. Gradually add the egg whites into the pistachio and sugar mixture; stir till all ingredients are combined, and you end up with a sticky dough.
  5. Let the dough rest for 12 hours in a fridge.
  6. Preheat an oven to 160 Celsius degrees.
  7. Form small balls from the mixture (approx. walnut size), coat them in icing sugar, place on a baking sheet covered with parchment paper and flatten slightly.
  8. Bake in the hot oven for 15 minutes, the cookies shouldn’t get golden, so they remain soft inside.
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  • I love anything pistachio. These look great. I am going to Rome next month. Maybe I will find these little delights.

    • Thank you Kamini, these cookies are great but since you are going to Rome, you should try the original ones :). If you would like the address for the great bakery, please let me know and I will be happy to share this wonderful place with you.

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Agnieszka Weiner

Hi, I am Agnieszka, and I am passionate about delicious but healthy food. Many healthy dishes are bland and uninteresting. I reject this. So I created my blog Tastes of Health to share my yummy recipes for healthier (often plant-based and gluten-free) versions of family favourites. I look forward to receiving your feedback after you try them.

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