| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 2 dozen |
Ingredients
- 8 ounces (227 grams) unsalted raw shelled pistachios
- 1/4 cup (30 grams) confectioners’ sugar, plus more for rolling
- 1/4 teaspoon (large pinch) orange zest
- 2 large egg whites
- Generous pinch salt
- 1 cup (227 grams) superfine (baker’s) granulated sugar
- Nonstick cooking spray, for your hands
Instructions
- In a food processor, grind together the pistachios with the confectioner’s sugar and zest until the pistachios are very finely ground. Set aside.
- Combine the egg whites and salt in the bowl of a very clean and dry mixing bowl. Whisk with an electric mixer until the egg whites become foamy. Slowly add the superfine granulated sugar and beat on high until you get stiff, white peaks (this can take a few minutes). Set aside about one-quarter of the meringue mixture (just eyeball it). Fold the remaining meringue into the ground nut mixture until you’ve created a thick paste.
- Preheat the oven to 300 degrees F.
- Sift a generous layer of confectioners’ sugar onto a piece of parchment. Flatten the paste onto the parchment with your hands (spray your hands with nonstick cooking spray to keep the paste from sticking to your hands). Sift a generous layer of confectioners’ sugar on top of the paste and top with another piece of parchment. Roll to about 1/4 inch thick.
- Using a 2-inch star-shaped cookie cutter (dipped in confectioners’ sugar to keep the cutter from sticking), stamp out the stars and place on a parchment-lined cookie sheet an inch or so apart (the cookies don’t spread, so there’s not much worry). Using a small offset spatula, smear the tops of each star with a light layer of the reserved meringue. Continue with the rest of the cookies and a second parchment-lined cookie sheet.
- Bake until the meringue just begins to brown, about 15 minutes. The cookies should be light and chewy, not hard and crunchy.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 98 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 11 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 11 mg |
Reviews
I really wish Food Network would post the video. I always like to watch it before making it.
Love your show I saw your show for the first time and love. Your recipes are simple and great. I hope food network keep you coming with more great recipes, love your attitude Michael in Texas
Loved these. Easy to put together. I thought these would look great as Christmas trees, and they turned out wonderfully. My mom suggested that I add some green food coloring, but I loved the natural pistachio color. Very macaron-esque. I tripled the recipe, which turned out fine, but next time, I will make the meringue in batches. I used boxed egg whites, and thought the ratios were a little tricky, and the meringue was a little grainy, but they rolled out and baked up just fine! I haven’t tried a new Christmas cookie recipe in years, and this one is a keeper!! This batch is headed to our elementary school teachers’ cookie exchange, but I kept a few for our family =)
I saw this show while working out at the gym and loved it—and you! I have several friends who cannot eat gluten so thought the cookies would be a perfect gift. They were delighted to have special Christmas cookies but I think I ate more than I gave away 🙂 Keep sharing your wonderful recipes and baking tips!
I loved the 3 episodes of your show that I watched today! I love your attitude and persona…..like a friend. I have not made the cookies yet BUT I plan on making them and I can’t wait to do so! Keep up the great work!
Linda C. Baking is a science and it also depends on where you live. A dry environment compared to a humid environment depends greatly how your cookie will bake. Since it is now 1919, order a 2” cookie cutter from Amazon. I do not believe Gesine deserved 2 stars because you couldn’t find the ingredients or tools to make this perfect little cookie
These cookies are amazing. Lovely flavour that I could devour entirely if I am not careful. My only comment is when she states to generously sift confectioners’ sugar on the parchment she does mean generous. My first roll stuck a bit and did not come out so pretty (I call them my misfit stars). I added way more confectioners’ sugar on the second roll and they were prefect. I could see making them with hearts for Valentines Day or even swapping out a different nut. A winning recipe for sure.
This are sweet bites and satisfies after 1 or 2 cookies. They freeze well and defrost so fast and taste just as good as when fresh. They seem low in fat and light although they do have substantial sugar in them. I think you can adapt them and do other kinds of nuts. I don’t go to the trouble of making the stars although they are nice looking. I just plop a spoonful ,flatten a little and frost. Thank you so much for bringing me this wonderful and lovely dessert. It is great with tea and coffee. A little pink food coloring and it is ready for Valentines Day
I thought this cookie could take the place of the traditional sugar cookie with butter cream frosting. Here are my suggestions concerning this cookie:
1. Do Not double or triple this recipe until you have tried her initial recipe
2. Look until you cam find the finely granulated sugar. I figured “eh sugar is suga
“. NOT! I live at 8800′ and regular sugar just wouldn’t mix with the egg whites without being grainy.
3. Even though we love pistachio”s we didn’t think this cookie had a strong pistachio flavor.
4. I didn’t have a 2″ cookie cutter and couldn’t find one in this little town we live. DON’t use a 4″ cookie cutter. Don’t make the cookie if you don’t have the smaller cookie cutter. Yes it makes a difference!!!
So I have 24 cookies that me nor my husband like. I feel MY mistakes contribute to the dislike of the cookie. Tripling the recipe was costky as shelled pistachios are expensive
Try the cookie for yourself and follow her recipe to the letter.
NOTHING takes the p,ace of the traditional sugar cookie with butter cream frosting. My opinion only.
I just caught your show. I live in VT and was so excited to see the title. There are so many foodies and talent in our tiny little state. From the old Vermonters like myself who grew up with family recipes to the new talent, who seem to be coming out of the woodwork with great ideas. I can’t wait to catch more episodes.