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
- Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
- 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.
- Whisk in sugar and egg white. Mix in the flour, cardamom or ginger and whisk until smooth.
- 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