These cookies are a pistachio lover’s dream: light and crunchy. Try using ground ginger if you don’t have any ground cardamom on hand.
| Servings: | 12 |
| Yield: | 1 dozen |
Ingredients
- 1 tablespoon butter
- 2 tablespoons chopped pistachio nuts
- ¼ cup white sugar
- 1 cup egg white
- 3 tablespoons all-purpose flour
- 1 pinch ground cardamom
Instructions
- 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.
Nutrition Facts
| Calories | 49 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 46 mg |
| Sugars | 4 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Very watery consistency.
Very frustrating. Soup is right. But I stayed positive. I tried smaller cookies and reducing time. Still woudln’t come off of bak. sheet great. Tried sprinkling flour on sheet hoping the batter would stay more put. Not. Then I tried reducing time and then wrapping around wooden spoon to make more attractive. Uggh. I thought they had no taste at all, waste of 7 eggs to make 1 cup of egg white, and what a waste of pistachios at the price of those. If you like a challenge go for it.
This recipe did not work for me. The consistency was so thin–I think the measurements are wrong. It was like a puffy pistachio omelet.
Very light, VERY crisp — turned out almost more like a savoury cracker, not that there’s anything wrong with that. Nice consistency and satisfying taste; excellent tea cookie. Suggest making them rather smaller than indicated and spacing them out fairly far on the sheet.