Pistachio Thins

Light and crisp, these cookies are a pistachio lovers’ dream. If you don’t have ground cardamom on hand try using ground ginger.

Original recipe makes 1 dozen


1 tablespoon butter
2 tablespoons chopped pistachio nuts
1/4 cup white sugar
1 cup egg white
3 tablespoons all-purpose flour
1 pinch ground cardamom


  1. Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
  2. Melt butter in a small saucepan over low heat. Add pistachios and stir until butter is lightly browned and pistachios toasted. Pour into mixing bowl.
  3. Whisk in sugar and egg white. Mix in the flour, cardamom or ginger and whisk until smooth.
  4. Drop by teaspoonfuls about 2 inches apart on baking sheets. Bake 12 to 15 minutes or until golden brown. Immediately transfer cookies to rack to cool.


Calories: 49 kcal
Carbohydrates: 6.2 g
Cholesterol: 3 mg
Fat: 1.6 g
Fiber: 0.2 g
Protein: 2.7 g
Sodium: 46 mg