Cookie season is here and it’s time to celebrate with Pistachio Cranberry Cookies. There’s something magical about holiday baking—the warmth of the oven, the sweet aroma, and the joy of sharing delicious treats with loved ones. These bring all that holiday magic into one irresistibly chewy, nutty, and tangy dessert. Inspired by the classic Italian amaretti cookie, they feature finely ground pistachios, tart cranberries, and a drizzle of dark and white chocolate with crushed pistachios on top for an elegant finishing touch.
With their naturally gluten-free base, vibrant colors, and festive flavors, these cookies are a standout addition to any holiday table. Plus, they pack a punch of nutritional benefits, so you can feel good about indulging in a few extra. Let’s dive in!
The Italian Amaretti Inspiration
I absolutely love Amaretti Cookies. Everything about the texture and almond flavor make my heart smile. After a trip to Rome earlier this year, I wanted to learn a little more about this cookie favorite of mine.
Did you know that Amaretti cookies trace their roots to traditional Italian almond cookies dating back to the Renaissance? They are known for their crisp exterior and chewy interior, amaretti are a staple in Italian pastry shops and kitchens.
While Amaretti are traditionally made with almonds, I figured pistachios are a natural twist. Why not try to change this recipe up with another one of my all time favorite nuts, the Pistachio. Or as they say in Italy, “Pistacchio” pronounced “pees-tahk-kee-oh”. Insert a fun hang gesture here.
The Amaretti influence is also reflected in the method—whipping egg whites into soft peaks creates that airy, chewy texture, while finely ground nuts replace traditional flours. This recipe preserves that classic technique while adding modern holiday flair with cranberries, dark and white chocolate.
Why You’ll Love Pistachio Cranberry Cookies
- Naturally Gluten-Free: No special flours or substitutes are required! Pistachios provide structure, making these a perfect option for gluten-free guests.
- Nutrient-Rich Ingredients: Packed with heart-healthy fats, protein, and antioxidants, these cookies balance indulgence with a health-conscious twist.
- Bursting with Festive Colors: Bright red cranberries and green pistachios make these cookies visually stunning—a true showstopper for cookie platters.
Health Benefits of Pistachios and Cranberries
Why Pistachios Are a Superfood
Pistachios aren’t just delicious; they’re packed with nutrients:
- Rich in Healthy Fats: The monounsaturated fats in pistachios support heart health and may help reduce bad cholesterol.
- Protein Powerhouse: With 6 grams of protein per ounce, pistachios are an excellent plant-based protein source.
- Packed with Antioxidants: Lutein and zeaxanthin, found in pistachios, promote eye health and combat cellular damage.
Cranberries
Cranberries bring both flavor and nutrition to these cookies:
- High in Antioxidants: Cranberries are rich in flavonoids, which help fight inflammation and support overall health.
- Low in Calories: Despite their bold flavor, cranberries are a light, nutrient-dense ingredient.
- Digestive Health: Compounds in cranberries may support gut health by preventing bacteria from sticking to the stomach lining.
Ingredients
- 2-1/4 Cup Dry Roasted Pistachios
- 1 Cup Maple Sugar
- 1/8 tsp Salt
- 3 Egg Whites
- 1/4 tsp Lemon Juice
- 1/2 tsp Vanilla Extract
- 1/2 Cup Dried Cranberries
- 3 tbsp White Chocolate Chips, Dairy-free
- 3 tbsp Dark Chocolate Chips, Dairy-free
- 1 tsp Refined Coconut Oil
Method
TOASTING THE PISTACHIOS
First, start by preheating your oven to 300°F (150°C) and lining a baking sheet with parchment paper for easy cleanup. While the oven warms up, prepare the pistachios by spreading them in an even layer on a separate baking sheet. Toast them in the oven for 8–10 minutes, stirring halfway through to ensure even browning. Once they turn lightly golden and release a fragrant aroma, remove them from the oven and allow them to cool completely.
GRINDING PISTACHIOS
Once cooled, reserve 3 tablespoons of the toasted pistachios for garnishing later. Transfer the remaining pistachios to a food processor and pulse until they reach a fine meal consistency. Be cautious not to over-process, as the nuts could release oils and turn into a paste. To the ground pistachios, add 3/4 cup of maple sugar and a pinch of salt, then pulse a few more times to combine evenly.
BEAT THE EGGS WHITES
Now, move on to the egg whites. In a clean mixing bowl, beat the egg whites with 1/4 cup of maple sugar until frothy. Gradually add the remaining 1/4 cup of sugar along with the lemon juice and vanilla extract. Continue beating until soft peaks form, which should take a few minutes.
After the egg whites are whipped, gently fold in the pistachio-sugar mixture using a spatula, taking care to maintain the airy texture. Once combined, stir in the chopped cranberries for a pop of tartness and texture. Using a small cookie scoop or spoon, portion the dough into 1-inch mounds on the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading.
LET’S BAKE
Next, bake the cookies for 15–20 minutes or until the tops are set. Once baked, allow the cookies to cool completely on the baking sheet. While the cookies are cooling, finely chop the reserved pistachios for garnish. Then, melt the white and dark chocolate separately, either in the microwave or using a double boiler, stirring until smooth.
Lastly, to decorate, drizzle the dark chocolate over half of each cookie in a zig-zag pattern, followed by a drizzle of white chocolate. Immediately sprinkle the chopped pistachios onto the melted chocolate to ensure they stick. Let the chocolate harden completely before serving, and store any leftovers in an airtight container. These pistachio cranberry cookies are ready to impress with their nutty, tangy, and sweet flavors.
Tips and Variations
Customizing the Recipe
- Flavor Variations: Add orange zest to the dough for a citrusy kick, or swap cranberries for dried cherries for a sweeter twist.
- Chocolate Options: Substitute dark or milk chocolate for the white chocolate drizzle if you prefer a richer flavor.
- Nut Options: Not a fan of pistachios? Try almonds or hazelnuts for a different take on this recipe.
Baking Tips
- Room Temperature Egg Whites: Room temperature egg whites whip more easily, giving the cookies their airy texture.
- Parchment Paper: Always line your baking sheet to prevent sticking and ensure even baking.
Perfect Pairings
These cookies shine on their own, but pairing them with the right drink or dessert elevates the experience:
- Coffee or Espresso: The nutty, chewy texture complements the bold flavors of a dark roast.
- Prosecco: Serve these cookies alongside a glass of bubbly for a sophisticated holiday treat.
- Vanilla Gelato: Crumble a cookie over a scoop of gelato for a quick and elegant dessert.
Packaging as Gifts
These cookies make fantastic edible gifts.
To package them:
- Place the cookies in a festive tin lined with parchment paper.
- Add a decorative ribbon and a handwritten tag with the recipe name.
- For an eco-friendly option, use a glass jar with a seasonal fabric topper.
Wrapping it Up
These Pistachio Cranberry Cookies bring together Italian tradition and wholesome ingredients for a treat that’s as delightful to give as it is to eat. Their chewy texture, nutty flavor, and tart cranberry zing make them a standout on any dessert table.
So preheat that oven, dust off your favorite cookie tray, and get ready to bake up something delicious. These cookies aren’t just a treat—they’re a celebration.
Happy holidays and happy baking!
If you love this recipe, check out my Chewy Chocolate Chip Cookies! They’re to die for.
Pistachio Cranberry Cookies
Description
These Pistachio Cranberry Cookies are a festive holiday treat that combines the nutty richness of pistachios with the tart pop of cranberries, sweetened with maple sugar. Inspired by classic Italian amaretti cookies, they feature a light and chewy texture, a touch of dark and white chocolate, and a beautiful red-and-green color palette perfect for the season. Naturally gluten-free and bursting with flavor, these cookies are a standout addition to any dessert spread or holiday gift box.
Ingredients
Instructions
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Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
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Start with shelled and toasted pistachios. Toasting enhances their nutty flavor, making the cookies even more aromatic.
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Reserve 3 tablespoons of the Pistachios and set aside.
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Add the remaining pistachios to a food processor and pulse until they form a fine meal. Be careful not to over-process; the nuts can release oils and become a paste.
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Add 3/4 cup of maple sugar and salt to the ground pistachios. Pulse again to combine.
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In a clean mixing bowl, beat the egg whites and 1/4 cup of maple sugar using a hand or stand mixer until frothy.
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Add the remaining ¼ cup of sugar, lemon juice, and vanilla extract.
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Beat continuously, until soft peaks form.
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Gently fold the pistachio-sugar mixture into the whipped egg whites. Use a spatula and a light hand to keep the mixture airy.
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Next, add in the chopped cranberries until evenly combined.
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Using a small cookie scoop or a spoon, portion the dough into 1-inch mounds. Space them about 2 inches apart, as they’ll spread slightly during baking.
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Bake for 15-20 minutes until the tops feel set.
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Allow the cookies to cool completely on the baking sheet.
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While the cookies are cooling, finely chop the reserved pistachios to garnish the cookies. Set aside.
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Melt the white chocolate in the microwave or a double boiler, stirring until smooth.
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In a separate bowl, melt the dark chocolate in the microwave or a double boiler, stirring until smooth.
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Use a fork or a small piping bag to drizzle the dark chocolate over the cooled cookies in a zig-zag pattern on half the cookie.
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Repeat with the white chocolate.
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Next, sprinkle the chopped Pistachios onto the drizzled chocolate.
Servings 24
- Amount Per Serving
- Calories 115kcal
- % Daily Value *
- Total Fat 5.7g9%
- Total Carbohydrate 14.4g5%
- Dietary Fiber 1.3g6%
- Sugars 11.4g
- Protein 2.8g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
