Every couple of years I am tempted by a dessert recipe that contains ground pistachio nuts. I LOVE pistachios and I love desserts. The combination is always surprising to me. It’s never quite what I expect. These cookies remind me of chocolate cookies sold at Italian bakeries. I served them to a couple of my husband’s band mates and they loved them.

These cookies are definitely different from most other cookies I make.  If you’re looking for something different for a cookie swap or for a dessert tray, give these a try if you’re a fan of Italian bakery cookies.

Chocolate Nudge Cookies
Recipe from Lottie + Doof who adapted it slightly from Saltie: A Cookbook

1/2 cup shelled, toasted pistachios
1 tablespoon granulated sugar, plus 3/4 cup
1 1/2 cups plus 1 tablespoon all-purpose flour
1/3 cup unsweetened dark (dutch-processed) cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened
1 cup powdered sugar
2 teaspoons vanilla extract
1 tablespoon dark rum
2 cups semi-sweet or bittersweet chocolate chips

Preheat the oven to 325°F. Line a baking sheet with parchment paper.

Using the pulse setting, grind the pistachios and 1 tablespoon granulated sugar in a food processor until they have the consistency of coarse meal.

Sift together the flour, cocoa powder, baking powder, and salt in a medium bowl.

Cream the butter and powdered sugar in the bowl of an electric mixer until fluffy. Beat in the vanilla and rum.

Add the dry ingredients and the pistachios to the butter mixture, beating until well-combined and scraping the bowl as needed. Stir in the chocolate chips and mix until evenly distributed. Form the dough into 1-inch balls. Put the 3/4 cup granulated sugar in a bowl and toss the balls of dough in the sugar until evenly coated. Place the cookies on the prepared sheet about 2 inches apart and bake until they begin to crackle all over the top and are just firm to the touch, 12-17 minutes. Let cookies cool on pan for a few minutes before transferring to a wire rack to cool completely.

Yield: ~24 cookies

One year ago: Sugar Saucers
Two years ago:Banana Bars with Cinnamon Cream Cheese Frosting
Three years ago: Jerk Shrimp Pies
Four years ago: Chocolate Stout Cupcakes
Five years ago: Black and White Cookies
Six years ago: Lasagna with Pink Sauce, Leeks and Sausage