Jessica Seinfeld Shares Her Recipe for ‘Stunningly Delicious’ Lemon Pistachio Cookies

"They are easy to make and even easier to eat," says the food star and author of the new cookbook 'Not Too Sweet'

Jessica Seinfeld looked abroad for holiday cookie inspiration.

"I found these cookies in Southern Italy and could not get them out of my mind. The flavor and texture are stunningly delicious," says the food star and author of the new dessert cookbook Not Too Sweet. "And compared to the traditional version, these have a fraction of the sugar."

She describes the treats as full of "lemony, honey flavor" and "chewy, nuttiness from the pistachios."

Related: Great British Baking Show's Ruby Bhogal Shares a Raspberry Cookie Recipe Worthy of a Paul Hollywood Handshake

Her cookie recipe is gluten-, dairy- and grain-free but that doesn't make them any less addictive. "They are easy to make and even easier to eat," says Seinfeld, whose new cookbook is full of desserts suited for people with all forms of dietary restrictions, from vegan and gluten-free to sugar- and nut-free. "They last about a week in an airtight container though not in my house — they are eaten immediately."

For big-batch cookie baking during the holidays, be sure to let the baking sheets cool to room temperature before adding a second round of dough. A hot or even warm pan can lead to uneven baking and scorched cookie bottoms.

Jessica Seinfeld's Lemon Pistachio Cookies

⅔ cup raw shelled pistachios

⅓ cup coconut sugar

1 ⅓ cups superfine blanched almond flour

¼ tsp. kosher salt

1 tsp. grated lemon zest, plus 1 Tbsp. fresh juice, divided (from 1 lemon)

1 large egg white, lightly beaten

2 Tbsp. honey

½ tsp. pure vanilla extract

½ tsp. pure almond extract

¼ cup powdered sugar, plus more for rolling

1. Pulse pistachios and coconut sugar in a food processor until finely chopped, 50 to 60 pulses (or about 3 minutes). Pour mixture into a medium bowl. Add almond flour, salt and lemon zest; stir until well-combined and no lumps of almond flour remain.

2. Stir together egg white, honey, vanilla, almond extract and lemon juice in a small bowl. Pour egg-white mixture into pistachio mixture; stir until evenly incorporated (it will be a little sticky). Chill dough in refrigerator for 30 minutes.

3. Preheat oven to 350°. Line a large rimmed baking sheet with parchment paper.

4. Dust work surface with a little powdered sugar. Shape chilled dough into a ball; roll dough in powdered sugar on work surface, then shape into a 16-inch-long log. Cut log crosswise into 1-inch-wide pieces. Roll each piece into a ball.

5. Add ¼ cup powdered sugar to a small shallow bowl. Roll each dough ball in powdered sugar until lightly coated. Give each ball a gentle squeeze between your thumb and forefinger to make them oblong with little indentations in the center.

6. Place dough at least 1 inch apart on prepared baking sheet. Bake in oven until set and bottoms are golden brown, 12 to 16 minutes. Let cookies cool completely on pan on a wire rack, about 30 minutes.

Makes: 16

Active time: 35 minutes

Total time: 1 hour, 50 minutes