Pesach pistachio lemon amaretti biscuits

These cute cookies are easy to make


Photo: Inbal Bar-Oz

  • place PRE 30 minutes
  • place COOK 15 - 18 minutes
  • place SERVES 16 - 20
  • printicon

Pistachio and lemon makes a nice change from almonds. You can use whole pistachio nuts and blitz them in a food processor or buy them ground.

Instagram: silvia_nacamulli


  • Preheat oven to 170°C and line a baking tray with baking parchment.
  • Using a food processor, grind the pistachios with 30g sugar and the lemon zest. If you are using ground nuts simply mix them all the ingredients together.
  • Transfer to a bowl and addthe remaining 30g sugar, date syrup and vanilla extract.
  • Add the egg white – no need to beat it first – and mix again. It is easier to work it with your hands at this stage. It will be sticky but still easy to handle.
  • Roll the pistachio mixture in your hands to make large olive size balls, approximately 15g each, then dip and roll it in icing sugar until coated. Shake off any excess and place it on the baking tray approximately 2 cm apart.
  • Top each pistachio ball with a whole pistachio kernel by gently pressing it over the top.
  • Bake for 15-18 minutes. Eat warm or at room temperature.
  • They will keep in an air tight container for up to a week.

First published in the JC March 25 2021



170g pistachio nuts, shelled
60g demerara sugar
1 lemon, grated zest
1 tsp date syrup
¼ tsp vanilla extract
1 egg white
Icing sugar, to coat (approx 10g)
20 whole pistachio kernels, to top each biscuit
















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