Chocolate Pistachio Cookies


These cookies were begging for a salty topping as equally stunning as the festive sprinkles Nigella Lawson recommends in her recipe, so pistachios were the obvious choice.



I think they are perfectly adapted for summer. They have such a buttery and delicate crumb they all but dissolve in your mouth with nothing but their sugary icing lid holding them together.



Adapted from Nigella Lawson Joy to the World  – Christmas Chocolate Biscuits

I followed David Leibovitz’s advice and added chocolate extract which really adds a depth to any chocolate recipe, but feel free to leave it out if you don’t have it on hand. Although I really think it’s worth having around.

1C (8oz) salted butter room temp
1/2C sugar
3 T cocoa powder
2 1/4C flour
1/2 t baking soda
1 t baking powder
1/2t chocolate extract, optional

2T cocoa powder
1 1/2C powdered sugar
1/4 C boiling water
1t vanilla extract
3T roasted & salted pistachios, chopped

Preheat oven to 325* F and line a cookie sheet with parchment paper.

Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy. Add chocolate extract, if using, and mix to combine.

Sift together cocoa, flour, baking soda, and baking powder and add to the butter mixture until thoroughly combined.

Scoop using 1 1/2T ice cream scoop into balls placed 2 inches apart onto cookie sheet.

Bake for 13 minutes. Cookies will not look browned or fully baked, but this is exactly how they should be.

Transfer to a wire rack to cool. Place the used parchment paper under the rack to catch any drips when icing.

To make icing: Sift cocoa powder with powdered sugar in a medium bowl. Add boiling water and vanilla and mix until smooth.

Drizzle 1T icing over each cookie and sprinkle chopped pistachios on top before the icing dries.

Kelly Signature

Welcome to Our Blog!



Megan de Roulet, Owner of Pistachio Table

My husband and I have been blessed with three fabulously talented and loving sons. But even luckier yet, they, in turn, chose three fantastic wives! I love them all dearly and was thrilled when Kelly and Julia wanted to join me in writing the Pistachio Blog. Kelly accompanied me on my first trip to India in search of handblock printers, while Julia and I travelled through Italy in search of artisans to make our Signature Wedding Plate and pewter flatware. Come with us on this journey as we explore new ideas and designs that inspire us. We look forward to hearing from you!

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Behind the Scenes

Here’s a few behind the scenes shots from our Pistachio Table photo shoot at Julia’s parents home in Ojai, CA. Such a beautiful location to bring out the colors and inspired prints of the table linen collection!

Pictured below is Michael Mantalos, the incredibly talented Master Florist of Louloudi Designs in Santa Barbara, and the genius behind the arrangements for this photo shoot.


Here’s the final product:


Montecito Butter Tablecloth

Our photographer on the window ledge, Seth de Roulet, my husband and Megan’s son. A true family business!


We used candle holders for cut citrus. Brilliant!


Montecito Spa Blue Tablecloth

 Even sitting on the ground these arrangements are stunning!


They are a beautiful complement to our Capri tablecloth:


Capri Tablecloth

Our mini model enjoying the “all you can eat” oranges in the orchard.


See all of the photos and arrangements at for more inspiration and to see our whole collection.

Kelly Signature

Ojai Wedding

For my wedding to Megan’s son, Danny in 2006, we decided that the colors of a Pistachio Table linen would perfectly complement the bright colors and citrus that we chose to decorate the tables.


Ojai Tablecloth


The whole ensemble reflected the saturated colors of a midsummer day in an Ojai citrus grove.



Our wedding was the inspiration for the name of the very first pattern of Pistachio Table -“Ojai”.

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