Description
These lemon pistachio crinkle cookies are soft, chewy, and filled with a burst of lemon curd in the center. With a nutty almond-pistachio base and a powdered sugar coating, they are as beautiful as they are delicious.
Ingredients
1 ½ cups almond flour
½ cup ground pistachios (unsalted, finely ground)
1 cup powdered sugar (plus extra for rolling)
1 teaspoon baking powder
Pinch of salt
Zest of 1 large lemon
2 large egg whites
1 teaspoon lemon juice
1 teaspoon alcohol-free vanilla flavor
¾ cup lemon curd (store-bought or homemade, chilled)
Chopped pistachios (optional garnish)
Instructions
1. In a large bowl, whisk together almond flour, ground pistachios, powdered sugar, baking powder, salt, and lemon zest.
2. In another bowl, beat the egg whites until frothy, then stir in lemon juice and alcohol-free vanilla flavor.
3. Gently fold the wet mixture into the dry ingredients until a sticky dough forms.
4. Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
5. Roll tablespoon-sized portions of dough into balls with damp hands, coat in powdered sugar, and place on the baking sheet.
6. Press a thumb into the center of each dough ball to create a shallow well.
7. Bake for 14–16 minutes until puffed and lightly golden at the edges. Cool completely on the baking sheet.
8. Spoon about ½ teaspoon of chilled lemon curd into each cookie center. Garnish with chopped pistachios if desired.
Notes
Chill lemon curd before using to prevent thinning.
Store cookies in an airtight container for up to 3 days at room temperature or refrigerate for longer freshness.
For longer storage, freeze cookies without filling and add lemon curd after thawing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American