A Love Letter to Sicily: Easy Lemon Pistachio Cookies

If you’ve ever wandered through a Sicilian market in late summer, with the scent of lemons in the air and bright green pistachios tumbling from crates, then you know: this island doesn’t just feed you. It nourishes something deeper.

This recipe, my Easy Lemon Pistachio Cookies, isn’t just about dessert. It’s about memory. About the flavors that first made me fall in love with Sicily. And ultimately, it’s about why I chose to build a life here.

Sicily, Where Ingredients Still Matter

Sicily is a land of contrasts, sun-soaked and stormy, ancient and ever-evolving. But one thing has remained constant for centuries: the reverence for good ingredients. Sicilian cooking is deeply tied to the rhythms of the earth. Here, pistachios and lemons aren’t just ingredients, they’re cultural icons.

And they’ve been speaking to each other across Sicilian kitchens for generations.

PISTACHIOS: Sicily’s Green Gold

Grown in the fertile volcanic soil of Mount Etna, Bronte pistachios are a true treasure. Harvested only every two years by hand, these nuts are intensely flavorful and vibrant, floral, earthy, and slightly sweet. Their color is almost jewel-like. Their taste? Unmistakable.

These aren’t your average pistachios. They’re a piece of Sicilian heritage. Did you know that the pistachio tree has been grown in Sicily since Roman times? That's right, since the first century BCE! And do you know why? Because Sicily's climate is perfect for these tasty nuts. The warm and arid Mediterranean conditions allow the pistachio tree to thrive.

Image credit: siciliyonweb.com

It’s no wonder pistachios have made their way into all kinds of recipes, from sweet to savory! You can find a lot of packaged goods too, one of my favourites is Cream di Pistacchio, a spreadable treat similar to Nutella but made with pistachios and cacao butter… its amazing on anything and incredibly addictive :)

LEMONS: Sunlight You Can Taste

Sicilian lemons have a perfume that hits you before the juice ever does. They’re fragrant, tangy, and balanced with a natural sweetness that’s unique to the island’s terroir. Thanks to the climate (and a little help from Mount Etna), they flourish here like nowhere else in the world. These lemons are not your average fruit, they have gained a reputation for their exceptional quality.

Under the umbrella of Sicilian lemons, you'll find the main varieties: Femminello, Internato, Lunario, and Monachello. However, it's the Femminello lemons that take center stage, being the most widely cultivated type on the island. Each region of Sicily boasts its own preferred lemon variety, and some types even come into season multiple times a year. Once considered a luxury good, lemons have long been a symbol of Sicilian abundance and they’re at the heart of so many iconic recipes, including this one.

But how did these wonderful lemons find their way to Sicily? Well, it all started in the 9th century when they were introduced from Asia. The Arabs, who had recently conquered the island, brought them over through their commercial trade routes from the Middle East, Egypt, and other parts of North Africa. They must have known what they were doing because Sicily's climate turned out to be perfect for citrus production. Thanks to Mount Etna, one of the most active volcanoes in the world, the region enjoys cold nights, hot days, and never freezing ground, creating the ideal conditions for growing lemons.

Lemons in Sicily weren't always as abundant as they are today. In fact, they were considered a luxury food for a long time. It wasn't until the 17th century when the Jesuit Fathers started cultivating citrus on a larger scale that things began to change. This led to the development of bigger farms and orchards across the region. However, the real breakthrough came in the 19th century when the British Royal Navy started sourcing lemons from Sicily. They needed them to combat scurvy, a disease caused by vitamin C deficiency. This newfound demand for Sicilian lemons made them highly profitable and led to widespread exports across Europe, Asia, and North America.

Although Sicily may no longer be the largest producer of lemons, their lemons are still highly regarded for their taste and nutritional value. These citrus gems are packed with goodness. They are a rich source of vitamin C, which strengthens the immune system while reducing inflammation. Plus, they contain fiber that helps stimulate digestion and potassium that helps balance fluid levels in the body. But that's not all - lemons also provide important nutrients like copper for connective tissue development, iron for oxygen transportation, calcium for strong bones and teeth, and a range of other beneficial vitamins and minerals.

And let's not forget about the antioxidants! Sicilian lemons are loaded with antioxidants that protect your cells from damage caused by free radicals. It's no wonder that they are traditionally squeezed into water for a refreshing and health-boosting drink. But their benefits don't stop there - lemons are also used in natural beauty remedies. From lightening nails to treating the scalp and improving complexion, these versatile fruits have a place in your beauty routine too.

The Dynamic Duo: Pistachio + Lemon

When I first moved to Sicily, it was the produce that pulled me in. Sure, the views were stunning and the people welcoming—but it was that first bite of just-picked fruit, that handful of warm pistachios in the palm of my hand, that made something click inside me.

Pistachios and lemons are not only used in traditional dishes but also in modern Sicilian cuisine. Some chefs incorporate these two flavorful products in creative combinations to produce novel, delicious dishes. A few examples of such dishes are Pasta with Pistachio Lemon Pesto, Lemon-glazed Pistachio Tart, Arancini with Pistachio Lemon Pesto, and Pistachio and Lemon Cannoli. These recipes showcase the versatility of these two ingredients and how they enhance the flavor of any dish.

Easy Lemon Pistachio Cookies

Makes 36 cookies

Ingredients

These cookies are so easy to make, and if you have lemons and pistachios, you probably have most of all the other ingredients already in your pantry.

Cookie Dough

• 1/3 cup of salted butter (room temperature)

• 1 1/2 cups of raw cane or granulated sugar

• 1/2 tsp pure vanilla extract

• 2 large eggs

• 1/3 cup premium olive oil

• 1 lemon (zested & juiced)

• 1/2 cup raw pistachio (chopped finely)

• 1/2 tsp baking powder

• 2 cups of all purpose flour

Royal Icing

• 1 cup icing sugar

• 1 tsp lemon juice or cold water (+/-)

• 1/3 cup toasted pistachio (chopped finely)

• 1/2 tsp flake salt

Instructions

1. Start by gathering all your ingredients.

2. Wash the lemon and then zest and juice it, reserving each in separate bowls.

3. Using a stand or hand held mixer, combine the butter, sugar, and vanilla. Mix until creamed, which should take about 3-4 minutes and the colour will be paler.

4. Then, add one egg at a time, ensuring that each egg is fully mixed in and the mixture becomes light and fluffy before adding the other

5. On low speed, incorporate the olive oil, zests, and pistachios until just combined.

6. Gently incorporate the flour and baking powder in three parts, being careful to not over mix. You can use a spatula for this part or low speed on the mixer.

7. Cover and refrigerate the dough for at least an hour.

8. Preheat to 350°F and line 2 baking sheets with parchment paper.

9. Using a small spoon, scoop up a small amout and roll the dough into 1-inch balls. Place 12 of these balls per baking sheet and bake at 350˚F for 6-8 minutes or until the tops are no longer shiny. Once baked, allow the cookies to cool.

10. For the icing, simply mix icing sugar and lemon juice ( or water ) in a small bowl until it becomes smooth. In another bowl, combine the chopped pistachios and flake salt. Dip or drizzle the top of each cookie with icing, and then add the pistachio and salt. Let the cookies set on a cookie sheet for about 15-20 minutes before transferring them to an airtight container. These cookies can be stored at room temperature for up to 5 days or for a chewier texture in the fridge up to 10 days.

A helpful tip: you can freeze the uncooked cookie balls and keep them in a ziplock bag for up to 3 months. If you decide to bake them while still frozen, just add 2 minutes to the baking time.

This recipe was inspired by my time on the Amalfi Coast, but it found its true soul in Sicily. These cookies are my way of honoring this island that continues to teach me so much, about food, resilience, and living fully.

  We hope you adore all the recipes just like many of our subscribers!

These lemon pistachio cookies are delicious and easy enough to make with my kids. Actually we make them all the time, thank you for this amazing recipe! – MJ Dion

If you love this recipe, you’ll adore the full eBook A Seat at My Sicilian Table, a collection of 9 sweet and savory dishes that celebrate the seasonality and soul of Sicilian cooking.

Download the eBook here

Let me know if you try the recipe and tag me @cookeatlivehappy and share your photos!

Con affetto,

xo

Priscilla