Pistachio pinwheels from Dessert Person: Recipes and Guidance for Baking with Confidence (page 141) by Claire Saffitz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellen_gvlooi on April 12, 2026

    made with a friend! so yummy and shortbread like

  • katie_jnnw03 on February 07, 2026

    So good not very sweet

  • nicole_lmgml1 on January 20, 2026

    Found these difficult to work with and didn’t love the outcome.

  • blairla on January 18, 2026

    These are very good, and in my opinion, only get better after a couple of days. I love to make them around Christmas because of the green swirl. Not a difficult recipe either. I love that everything is done in the food processor.

  • lindsey_5xsrit on December 25, 2025

    This was my first time making a cookie like this and I found the recipe easy to follow + loved the convenience of the dough coming together within the food processor. I used roasted / salted / shelled pistachios which worked great. Only failure on my end is that I ended up with cookies of uneven thicknesses (so some overdone cookies at the end) - she gives instructions to continually divide the dough but I would’ve been better off just slicing like I do her sugar cookies.

  • stef on November 22, 2025

    These came together quickly. Even though my pistachios were not too green when ground the paste was a pistachio green. I found I had a hard time having the demerara sugar stick to the roll. A delicious cookie and would make again.

  • sdeathe on September 07, 2025

    Saffitz's comments at the beginning of the recipe are those of a professional baker. She makes it sound as though these are a snap to produce, and not too fussy. Well, they are not a major assembly with different components, but the recipe must be read and followed carefully to put the dough together properly (guess who got confused, after decades of cookie-making). The dough is extremely soft and spreads with an offset knife; it's hard to get it an even thickness. The pistachio dough is firmer, and is tricky to spread on top of the very soft base dough. Not too hard to roll up, and easy enough to form into a tight roll with parchment and a bench scraper. Closer to 14 minutes max in my oven, and better really golden around the edges, as my usual 'just done' didn't taste or feel quite right. Attractive. Popular with guests, who wanted the recipe.

  • evatoad on March 07, 2021

    Did not particularly care for these. I found the dough quite hard to roll (unlike other pinwheel cookies I’ve made in the past) and the flavor was not as strong or interesting as I was hoping.

  • SugarTreeBaking on November 09, 2020

    My pistachios weren’t as green as those pictured, so the color contrast wasn’t as pronounced. Straightforward recipe, nice result. I could see these rolled in red sanding sugar instead of the course sugar for the holidays.

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