Description
These Pistachio Pinwheel Cookies offer a festive and flavorful holiday treat. They feature a beautiful green pistachio swirl combined with almond dough, making them elegant for special occasions and simple enough for everyday baking. The make-ahead dough and customizable nature make these cookies a versatile addition to any dessert lineup.
Ingredients
Scale
- 85 g raw unsalted pistachios, shelled
- 170 g (¾ cup + 2 Tbsp) unsalted butter, room temperature
- 105 g (¾ cup) powdered sugar
- 2 large egg yolks
- ½ tsp almond extract
- 120 g (1 cup) all-purpose flour
- ½ tsp kosher salt
- 150 g (1⅓ cups) finely ground almond flour
- A few drops of green food coloring
- 60 g (½ cup) raw unsalted pistachios, shelled and coarsely chopped
- 50 g (¼ cup) granulated sugar
Instructions
- Pulse the 85 g pistachios in a food processor until finely ground. Set aside.
- Cream the butter and powdered sugar until light and fluffy. Add egg yolks and almond extract, mix well. Stir in flour and salt until a dough forms.
- Transfer ⅓ of the dough to a separate bowl. Mix almond flour into the remaining ⅔ of the dough. Roll this almond dough into a 12×8 inch rectangle on parchment. Chill briefly.
- Combine the reserved dough with the ground pistachios. Add green food coloring and mix until evenly tinted. This is your pistachio dough.
- Remove the chilled almond dough from the fridge. Spread the pistachio dough evenly over the almond layer, leaving a ½ inch border on the long sides.
- Carefully roll into a tight log using the parchment to help. Wrap the log in parchment paper and chill for at least 1 hour, or until very firm.
- Mix the chopped pistachios and granulated sugar in a shallow dish.
- Remove the dough log from the fridge and unwrap it. Roll it in the pistachio-sugar mixture, pressing gently.
- Trim the ends of the log. Slice into about 32 even rounds.
- Preheat oven to 325°F (165°C). Line baking sheets with parchment paper. Arrange cookie slices evenly spaced.
- Bake for 15–20 minutes, until edges are lightly golden. Cool completely on a wire rack.
Notes
- If the dough log softens while slicing, chill it for 10–15 minutes to firm up.
- Gently reshape the log into a circle if it flattens during chilling.
- Cookie dough can be refrigerated for up to 3 days or frozen for up to 2 months.
- Baked cookies last about 5 days in an airtight container or 3 months frozen.
- Use raw pistachios for best color and flavor. Roasted pistachios can alter the dough color and taste.
- For a citrusy twist, add 1 tablespoon of orange zest to the almond dough.
- For a Christmas theme, add red coloring to half the dough.
- Roll the log in festive sprinkles instead of pistachios for other celebrations.
- For a nut-free option, use sunflower seed flour and omit pistachios.
- Serve with coffee, tea, or as part of a dessert platter. They are also ideal for gifting.
- Prep Time: 25 minutes
- Cook Time: 15-20 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 80-100 kcal
- Sugar: Varies
- Sodium: Varies
- Fat: Moderate
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Small amount
- Cholesterol: Varies