Pistachio Amaretti Cookies

Chewy amaretti cookies made with pistachio flour for a buttery, nutty flavor and gorgeous natural hue.

My favorite soft amaretti cookies with a perfect pistachio twist! Dare I say that pistachios are quickly surpassing almonds as my favorite nuts?

The pistachio obsession continues.

Swapping pistachio flour for almond in my soft amaretti cookie recipe brings an incredible rich and buttery depth of flavor that simply can’t be beat.

The richness of the pistachio tempers the saccharine sweetness that almond tends to intensify; and so, despite the fact that these cookies use the exact same amount of sugar, they don’t taste nearly as sweet as the original.

After a few test batches experimenting with various ratios, I ended up settling on a 50/50 ratio of pistachio flour to almond flour.

Why not use all pistachio flour, you ask?

Well, pistachio flour is crazy expensive, for one thing, but I found that it doesn’t hold its shape quite as well as the almond flour does. Instead, using half and half created a good balance of pistachio flavor to almond structure, resulting in a noticeably pistachio-flavored cookie but still preserved the same shape and chewy character as the original cookies.

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Chocolate Banana Rye Muffins

Light and tender chocolate banana muffins made with rye flour for a uniquely nutty texture, and topped with crunchy turbinado sugar and cacao nibs.

With chunks of dark chocolate and a delightful crunchy topping, these chocolate banana muffins are sure to satisfy your morning cravings (and I am not one to say no to chocolate for breakfast!)

A mashup between my double chocolate banana bread and my banana pecan crumb muffins, these chocolate banana muffins have an added element of interest in the form of rye flour, which adds a subtle nutty undertone and coarser mouthfeel than a muffin made with entirely all-purpose (that said, you can certainly use all all-purpose if you want, or any other whole grain flour of your choice). It doesn’t make the muffins dense like whole wheat flour often can (in fact they are surprisingly light!) but it just makes them a bit less cake-like.

And because the crunchy muffin top is most definitely the best part of the muffin, I topped these with a generous sprinkle of coarse turbinado sugar, crunchy cacao nibs, and a few more chocolate chunks for good measure.

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