Cookie of the Day: Pistachio Cardamom Cookies

Baking, Cook, Cookie of the Day, Holidays

This post comes courtesy of Jennifer Farley, blogger, recipe developer and food photographer at Savory Simple


I was inspired to make these cookies after visiting my favorite dessert spot in Baltimore, Pitango Gelato. I always get their pistachio flavor, and when I saw they were offering cardamom gelato, I got one scoop of each.


The flavors paired wonderfully together — and these cookies are equally fabulous. The cookie is soft and chewy, and the addition of pistachio paste keeps them moist for days after baking. The pistachio and cardamom flavors shine.


Cookie of the Day

Leading up to Christmas, we’ll be featuring one standout cookie recipe every day on The Blender. See them all here — let the holiday cookie exchanges begin!

Pistachio Cardamom Cookies


8 ounces butter, at room temperature

8 ounces sugar

8 ounces brown sugar

1/3 cup Pistachio Nut Paste

9 ounces pistachio flour

9 ounces all-purpose flour

2 tsp. baking powder

1 tsp. salt

1 Tbs. ground cardamom


2 eggs plus 1 egg yolk


In a stand mixer with the paddle attachment, cream the butter and sugars on high speed until light and fluffy.


Whisk/sift the dry ingredients together.


Turn the mixer to low and add the eggs and yolk, one at a time, scraping down the sides periodically. Add the pistachio paste and a splash of vanilla. Slowly add the dry ingredients until combined.


Use a small scoop to portion out the cookies. Chill for 15 minutes (don’t skip this step!)


Bake at 350 for 13 minutes.


About the author: Jennifer Farley is the owner, recipe developer and food photographer of Savory Simple. She graduated from the Culinary Arts program at L’Academie de Cuisine in Gaithersburg, MD where she trained in classic French technique. Jennifer currently works as a recreational cooking instructor and social media marketer. She resides in the Washington DC metropolitan area and can often be found exploring the local culinary scene in search of new inspiration.

7 comments about “Cookie of the Day: Pistachio Cardamom Cookies

  1. Bettina

    Literally every time I went to Pitango (mine was the P St. location in D.C., but I’ve since moved across the country), I had to get the cardamom flavor. I liked it with Sicilian Almond but have also enjoyed it with the pistachio like you. These cookies sound delicious, and I think I may need to try both a pistachio batch and an almond batch…

  2. Germaine

    When we were in DC last summer, I made us go to Pitango Gelato, every night. I love their almond, pistachio and cardamom gelato. Heaven!

  3. Diana Summers

    Ounces? Could you please translate this recipe into. Cups and teaspoons – since that’s how we make cookies?? Please.

  4. Jennifer Farley


    When baking, it’s important to measure by weight as often as possible for consistent results. It’s not as much of an issue with cooking, when you’re adjusting ingredients to taste. But a cup of flour will vary in weight depending on the brand and how densely it’s packed. I highly recommend investing in a digital scale. It doesn’t have to be anything fancy.

    In the meantime, there are many websites that will convert your recipes between cups and ounces. Here’s one example:

  5. 30 Days of Holiday Cookies

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