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Pistachio Cookies

This recipe makes 16 almond and pistachio cookies. It calls for finely chopping pistachios and mixing them with almond meal, cardamom, and salt. Egg whites are beaten with honey until thick and glossy, then combined with the dry ingredients to form a dough. The dough is chilled, rolled into balls, rolled in slivered almonds, and baked for 20 minutes.

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Sandra Ramacher
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55 views1 page

Pistachio Cookies

This recipe makes 16 almond and pistachio cookies. It calls for finely chopping pistachios and mixing them with almond meal, cardamom, and salt. Egg whites are beaten with honey until thick and glossy, then combined with the dry ingredients to form a dough. The dough is chilled, rolled into balls, rolled in slivered almonds, and baked for 20 minutes.

Uploaded by

Sandra Ramacher
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Almond & Pistachio Cookies

Makes 16 Pre-heat oven to 150C/300F 100g/1 cup pistachios (hulled) 200g/ 2 cups almond meal ! tsp ground cardamom 1 pinch salt 2 egg whites (from large eggs) ! cup honey 50 g slivered almonds Place pistachios into a food processor and finely chop. Add almond meal, cardamom and salt and mix well. Place egg whites into a bowl and beat until peaks form. Then slowly pour honey into the egg whites and keep beating until all the honey has been combined and the egg whites are glossy and thick. Combine with the dry ingredients and knead into a soft dough and cover. Refrigerate the dough for up to 1 hour until the dough has become firm. Form dough into small balls, and then roll into the slivered almonds. Press the balls slightly to flatten whilst placing them onto the lined baking tray. Bake for 20 minutes and let cool for at least 30 minutes.

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