White chocolate pistachio cookies from A Kitchen in Italy: A Year of Family Meals and Celebrations from Our Home (page 264) by Mimi Thorisson

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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

  • FlowerGold on January 24, 2026

    Yummy!!! The lemon really comes through when they are fresh. Don’t over grind the pistachios. Bake them until they are very slightly browning. Agree with the other comments about the white chocolate- try half the amount of white chocolate chips. Made more like 17 cookies.

  • EmilyR on November 25, 2025

    I used salted pistachios because I like salty-sweet. I probably ground my pistachios a bit much, but these have an amaretti vibe so if you appreciate that nutty chewy kind of cookie you found it. I did use only half the white chocolate and it was challenging to get it to combine so I can’t imagine the full quantity.

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