These lemon and pistachio cookies take inspiration from traditional Middle Eastern ma’akaroon – cookies typically made with semolina, olive oil and aniseed, then deep-fried and finished in a fragrant sugar syrup. Here, the recipe takes a lighter, oven-baked approach, combining almond flour, honey and preserved lemon for a bright finish that’s subtly sweet.

With their crisp exterior and soft, tender centre, these lemon and pistachio cookies are ideal for baking any time of year and pair beautifully with other citrus-forward desserts or pistachio-based sweets. Their delicate flavour and elegant texture also make them a natural addition to an afternoon tea spread or as part of a curated selection of cookie recipes for entertaining.

What is Ma’akaroon?

Ma’akaroon are traditional Middle Eastern cookies typically made with semolina, olive oil and aniseed, then deep-fried and finished in a fragrant sugar syrup.

Twelve ma’akaroon cookies dusted with powdered sugar on a tray lined with parchment paper.

Lemon and Pistachio Cookies (Ma’akaroon)

Sami Tamimi

These aromatic lemon and pistachio cookies are inspired by Middle Eastern ma’akaroon. Made with almond flour, honey and preserved lemon, they’re lightly crisp on the outside, soft within, and delicately sweet with a bright, fragrant finish.

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Ingredients

1 cup pistachios finely ground
1¼ cups almond flour
1½ cups granulated sugar
½ tsp mastic ground
¼ tsp baking powder heaping
1 tsp salt
2 tsp finely chopped preserved lemon
1 tsp lemon zest
1 tsp vanilla bean paste
1 tbsp runny honey
1 egg lightly whisked
1 tbsp unsalted butter at room temperature
2-3 tbsp icing sugar sifted

Instructions

Put ground pistachios, almond flour, granulated sugar, mastic, baking powder and salt into large bowl and mix just enough to combine everything together. Add preserved lemon, lemon zest, vanilla bean paste, honey, egg and butter and give everything a good stir. The mixture should be slightly sticky.
Roll batter into walnut-size balls, about 1 oz (30 g) each. Place icing sugar on large plate and gently roll balls in it, making sure they are well coated on all sides. Arrange balls, evenly spaced out, on large baking sheet lined with parchment paper. Cover baking sheet with a tea towel and leave in fridge for 30 minutes.
Meanwhile, preheat oven to 375°F. Bake cookies for 10 to 12 minutes, until they start to get a bit of colour. Leave to cool completely before serving.

Notes

Tip: Once the dough has been rolled into balls, they can be kept in an airtight container in the freezer for a few weeks. Once baked, the cookies will keep in an airtight container for 5 days.

Keyword easy cookie recipe, Holiday Cookies, honey, lemon cookies, pistachio, pistachio cookies