Preheat your oven to 180°C.

Line a baking sheet with parchment paper.

In a food processor, pulse the raw pistachios until finely ground. Be careful not to over-process into a paste.

In a large mixing bowl, combine the ground pistachios, almond flour, and icing sugar. Mix until evenly combined.

Add the eggs directly to the dry mixture and stir until a thick, cohesive dough forms.

Fold in the lemon zest to infuse the dough with a subtle citrus aroma.

With dampened hands, roll small amounts of dough into evenly sized balls, roughly 25g each.

Roll each ball in icing sugar until fully coated and place them on the prepared baking sheet.

Bake in the preheated oven for 15 minutes, or until the tops have formed delicate cracks and the edges are lightly golden.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack and cool completely.