Pistachio Cookies (No Bake)
Najat
Photo by Najat
f you love pistachios, you need to try these no-bake pistachio cookies! They’re creamy, nutty, and melt-in-your-mouth delicious. Made with simple ingredients like crushed Maria biscuits, pistachio paste, and condensed milk, this recipe is super easy yet looks like a fancy dessert. Perfect for parties, special occasions, or when you just want a quick sweet treat without turning on the oven.
What makes these pistachio cookies extra special is the rich pistachio filling in the center, surrounded by a crunchy pistachio coating. Every bite gives you that amazing balance of soft, creamy, and crunchy textures. Plus, you can prepare them ahead of time and store them in the fridge.
Ingrediënten
COOKIE DOUGH
EXTRA
COATING
FILLING
Shop ingredients:
Tips
When mixing the ground biscuits, pistachios, pistachio paste, and condensed milk, use a spatula or your hands to ensure everything is combined.
Divide the dough precisely into 3 equal balls so each pistachio log is the same size.
Wait until the pistachio paste filling has fully set before slicing. This ensures clean, even pieces. Cutting on a diagonal adds a nice decorative touch.
For presentation, arrange the slices on a tray and garnish with extra chopped pistachios or edible rose petals.
No Maria biscuits? Use tea biscuits, digestives, graham crackers, or similar cookies.
If pistachios are hard to find or due to nut allergies, try almonds, hazelnuts, or cashews instead (use the same amount).
You can make homemade pistachio paste, or substitute with almond or hazelnut paste.
Sweetened condensed coconut milk can be used instead of regular condensed milk, though flavor and texture will change slightly.
No pistachio paste for decorating? Use melted white chocolate and tint it with green food coloring for a similar effect.
Stappenplan
Place the Maria biscuits in a food processor and grind finely.
Place the pistachios (100 g) in a food processor and grind finely.
In a large bowl, add the ground biscuits, pistachios, pistachio paste, and condensed milk. Mix together.
Divide the dough into 3 equal balls (about 165 g per pistachio ball).
Take one pistachio ball and knead it well. Roll it out into a long log of 30–35 cm.
Chop the pistachios (75 g) into pieces.
Spread the chopped pistachios evenly over a large plate. Coat the pistachio log with pistachio paste (no need to coat the bottom). Place the log on the plate and roll it through the chopped pistachios so they stick well. Place the coated log on a sheet of parchment paper. Repeat for the remaining pistachio balls.
Use a chopstick (or another tool) to create space through the center of the log, from end to end.
Melt the pistachio paste in a saucepan over low heat while stirring. Stay close, as this process goes by quickly. Transfer the melted pistachio paste to a piping bag (or sandwich bag).
Fill the pistachio cookie log with the melted pistachio paste. Let it firm up completely.
Once set, slice the pistachio cookie into pieces. I cut them at a slight angle.
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