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Pistachio and Cardamom Cookies

Cardamom is one of my favorite spices. It’s “warm” like cinnamon or nutmeg, but it has a milder flavor that’s very aromatic and slightly floral. It’s great in savory recipes (like this Moroccan Spiced Carrot Hummus, but I especially love using it in sweets. Cardamom also pairs beautifully with apples and pears and I love how it adds a slightly savory, spicy note to baked goods.

These cookies have quickly become a favorite in our house. They’re intensely buttery, with crispy edges and a chewy center. Processing the pistachios into a peanut butter-like paste ensures there’s plenty of nutty flavor in every bite!

Yield: About 5 dozen cookies

Featured Ingredients

Madagascar produces most of the vanilla sold commercially, and consequently is the quintessential, familiar vanilla flavor for most... Size Options
$44.99 Bottle, 8 fluid oz
Cardamom spice has a pungent yet elusive flavor, resinous and dark with hints of eucalyptus. Ground cardamom is a crucial ingredient in... Size Options
$11.49 Glass jar, 1/2 cup (wt. 2.4 oz)

Pistachio and Cardamom Cookies Recipe

  • 1 cup roasted and salted pistachios
  • 2 tablespoons olive oil
  • 1/2 cup butter, softened
  • 3/4 cup brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 cup plus 1 tablespoon ground cardamom
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Preparation Instructions

Heat the oven to 350ºF. Line a cookie sheet with parchment.

In a food processor, grind the nuts into a fine meal – about 45 seconds. With the motor still running, drizzle in the olive oil to form a paste resembling crunch peanut butter.

In a mixing bowl, beat together the pistachio butter and butter until smooth. Beat in the sugars until light and fluffy. Beat in the egg and vanilla.

In a second bowl, combine the flour, baking soda, baking powder, and cardamom. Stir the dry ingredients into the wet ingredients until a soft dough forms.

Drop teaspoon-sized balls of dough onto the parchment lined baking sheet, about 2 inches apart. Bake 15-18 minutes or until the edges are golden brown (the centers will still be pale and soft, but will collapse and darken slightly as the cookies cool.)

Yield: About 5 dozen cookies
Helpful Hints

Note: If you prefer, you can use raw, unsalted pistachios instead of roasted ones. Make the recipe as written, but add 1/4 teaspoon salt in with the flour.


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1 Comment


1/4 cup plus 1 tablespoon ground cardamom - That's over 2oz of Cardamom.

This can not possibly be the right amount...we learned the hard way! Ruined our Thanksgiving and cost us almost $20 in Cardamom :(