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These chocolate pistachio pinwheel cookies without eggs are quick and easy to make, perfect for everyone any time of the year!
  • 240 g of flour
  • 150 g of icing sugar
  • 280 g of softened butter
  • 30 g of unsweetened cocoa powder
  • 40 g of ground pistachio nuts
  • ⅓ of a teaspoon of baking powder
  • grain sugar (for garnish)
  1. In a bowl of a food processor or in the standing electric mixer fitted with a paddle attachment, add the flour, the baking powder, the sugar and the butter. Knead until they are well combined into a smooth and homogeneous dough.
  2. Divide the dough into 2 equal parts. Cover one of them with cling film and keep it in the fridge.
  3. Put the other half of the dough back in the bowl of the food processor, add the ground pistachio nuts and knead well.
  4. Roll the dough out to form a rectangle and then transfer it to a sheet of baking paper. Refrigerate.
  5. Take the other half of the dough out of the fridge and put it back in the food processor. Add the cocoa powder and knead well again.
  6. Roll the dough out to form a rectangle (approximately 3 mm thick) and then transfer it to another sheet of baking paper. Refrigerate for at least 30 min.
  7. Place the pistachio nuts dough on the cocoa dough and roll them up length way. Cover with cling film and refrigerate for at least 1 hour.
  8. Once the cake roll is well refrigerated, carefully unroll it and remove the cling film. Roll it in the grain sugar until evenly well-coated.
  9. Cut the roll into thin slices and arrange them at intervals in one or more baking trays previously lined with baking paper.
  10. Refrigerate overnight.
  11. The following day, take the pinwheels out of the fridge and bake them immediately at 180°C for about 12/15 min or until they are golden brown.
  12. Allow them to cool on a wire rack before serving.
  13. Enjoy!!
Recipe by OPSD Il gustoso food blog at