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Pistachio Pearls

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Pistachio Pearls are a festive variation on the classic Wedding Cookie using pistachios and matcha powder for a gorgeous green hue.

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Wedding cookies are a very popular holiday cookie and found in many different cuisines. My grandmother always made her “Swedish Cakes” with Brazil nuts which I still enjoy baking to this day. These Pistachio Pearls are just a more colorful version of the classic and are gluten and dairy free! They are also infused with one of my favorite ingredients–matcha powder! I drink a lot of matcha lattes and also love cooking and baking with matcha as a flavoring and color enhancement. My favorite brand is Jade Leaf. I have been using their organic matcha powders for years and they are also a great team of people! This is the variety I use for baking:

The Pistachio Pearls are best mixed in a food processor so that the nuts can be ground into the almond flour. Solid coconut oil is used for the fat and honey as a sweetener. For a vegan version, maple syrup could be substituted.

Once the dough is mixed, small balls are formed using a cookie scoop or spoon and rolled until smooth.

The cookies only bake for about 7 minutes before they start to brown, so keep a close watch on the oven!

After cooling the cookies, roll them in confectioner’s sugar to create a snowball effect. Some of this sugar will be absorbed by the fat in the cookies, so it is best to give them a second rolling before serving. If you want to freeze these cookies, wait to coat them with the powdered sugar until after thawing.

These Pistachio Pearls are such a lovely and festive holiday treat. They are also just perfect for Fika time!

Pistachio Pearls

Print Recipe
Pistachio Pearls are a festive variation on the classic Wedding Cookie using pistachios and matcha powder for a gorgeous green hue.
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes


  • 3 cups blanched almond flour
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 2 teaspoons matcha powder
  • 1 cup raw, shelled pistachios
  • 4 tablespoons solid virgin coconut oil
  • 4 tablespoons honey
  • 2 teaspoons vanilla
  • Confectioner's sugar, for rolling


  • In a food processor, combine almond flour, salt, baking soda, matcha and pistachios. Process until pistachios are in fine pieces. Pulse in coconut oil, honey and vanilla until dough comes together.
  • Use a tablespoon–sized cookie scoop or spoon to measure out balls and roll them in your hands until smooth.
  • Place on parchment-lined cookie sheets and bake at 325° for about 7 minutes until just starting to brown. Remove from oven and let cool completely.
  • Roll balls in confectioner's sugar to coat. Roll once more before serving. Makes about 3 dozen delicious cookies.


Tips for Success:

  • Use raw green pistachios rather than roasted and salted ones so that you get a sweeter flavor.
  • For a vegan option, substitute 3 tablespoons maple syrup for the 4 tablespoons honey.
  • Watch the cookies carefully in the oven, as they will start to brown quickly!
  • Roll the balls once to coat and then once more to freshen up before serving.
  • Enjoy!!
Course: Dessert, Fika
Keyword: Pistachio Pearls
Servings: 3 dozen

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