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Stack of thick bakery-style pistachio cookies with crackled tops on a marble board, chopped pistachios scattered around

Chewy Bakery-Style Pistachio Cookies with Crackled Tops

Thick, chewy pistachio cookies made with real pistachio paste, rolled in chopped pistachios, and baked until the tops crack.
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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 1 hour 14 minutes
Servings: 16 cookies
Course: Dessert
Cuisine: European
Calories: 201
Ingredients Method Notes

Ingredients
  

Dough
  • 200 g all-purpose flour
  • 50 g almond flour adds tenderness, sub more all-purpose flour if you don't have it
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine salt
  • 115 g unsalted butter softened, not melted
  • 100 g granulated sugar
  • 50 g light brown sugar packed
  • 100 g pistachio paste unsweetened, the main flavor source
  • 1 egg large; room temperature
  • 1 tsp vanilla extract
Coating
  • 100 g pistachios shelled, finely chopped, for rolling
  • 30 g granulated sugar for rolling, optional but helps the cracked top

Method
 

Make the dough
  1. Cream the softened butter, granulated sugar, and brown sugar together in a large bowl for 2 to 3 minutes, until pale and fluffy.
  2. Add the pistachio paste, egg, and vanilla extract. Mix until smooth, scraping down the sides of the bowl.
  3. Whisk the flour, almond flour, baking powder, baking soda, and salt together in a separate bowl. Add to the wet mixture and mix on low speed until just combined.
  4. Cover the bowl and chill the dough for 30 minutes. This step matters, warm dough spreads thin and skips the crackled top.
Shape and bake
  1. Heat the oven to 175 C / 350 F and line the sheet pan with parchment.
  2. Scoop the dough into 2 tbsp (about 40 g) portions and roll into balls.
  3. Roll each ball first in the coating sugar, then press into the chopped pistachios so the outside is well coated.
  4. Arrange 8 dough balls per pan, spaced 5 cm / 2 inches apart. Bake in two batches so the cookies have room to spread.
  5. Bake for 11 to 13 minutes, until the edges are set and cracked but the centers still look slightly underbaked.
  6. Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling completely.

Notes

  • Room temp butter creams faster and traps more air for a crackled top.
  • Do not skip chilling, warm dough spreads into thin wafers instead of thick rounds.
  • Pistachio paste brands vary widely, unsweetened gives you the most control.
  • Slightly underbake for the chewiest centers, they firm up on the pan.