Published: January 15, 2026

Sweet, nutty pistachio cookies filled with the smoothest, silkiest pistachio white chocolate ganache you will ever see. (And I’ll show you how to make homemade pistachio paste!) Creamy, rich, and perfectly balanced, they’re the kind of cookie that feels both comforting and special, especially during a cold January day.

Let’s get to the recipe!

WHAT YOU WILL NEED

• Pistachios (of course!) – We’re using raw unsalted pistachios today. I will normally tell you to toast your pistachios before using, but for this recipe, I much prefer the smooth, natural flavor of a raw pistachio.
• White chocolate – Use good quality white chocolate bars. Chips can be substituted if needed.
• Almond flour – I personally like Bob’s Red Mill superfine, but use the brand you love best!
• Cream of tartar
• Kosher salt – Diamond crystal kosher salt is what I use and have success with.
• Vanilla- Because why not?
• Egg whites
• Sugar
• Flavorless oil – Canola, vegetable, sunflower all work here.

Pistachio Macarons

Ingredients

• For the Pistachio Paste:
• 120 grams pistachios
• 1-2 teaspoons flavorless oil
• For the White Chocolate Ganache:
• 300 grams white chocolate bar, chopped into chunks
• 1/8 teaspoon fine sea salt110 grams pistachio paste (from above)
• 100 grams heavy cream (at least 36% fat)
• For the Macarons:
• 155 grams almond flour
• 155 grams powdered sugar
• 60 grams egg whites (for almond paste)
• 60 grams egg whites (for meringue)
• 155 grams granulated sugar
• 40 grams water
• 1/8 teaspoon cream of tartar
• 1/4 tsp Diamond crystal kosher salt
• 1 teaspoon vanilla extract