These delicious cookies are traditionally served as a Jewish Passover treat. They are a gluten-free treat that everyone, especially pistachio lovers, will enjoy.

Learn How To Make A Perfect Meringue.

More of Linda's favorite Cookie Recipes and Secrets To Making Perfect Cookies.

Flourless Pistachio Cookies

1 1/2 cup shelled raw pistachios
2 large egg whites, room temperature
3/4 cup granulated sugar
Powdered (confectioners') sugar, optional

Preheat oven to 350 degrees F. Line non-stick baking sheets with parchment paper or use the Silpat sheets to prevent the cookies from sticking.

In a food processor, pulse the pistachios until finely ground, but not pasty, approximately 30 seconds; set aside.

In a large bowl using your electric mixer, beat egg whites until stiff peaks form. Check out How To Make A Perfect Meringue.

A little at a time, slowly pour sugar over the stiff eggs whites and fold in with a rubber spatula until fully incorporated. Add the pistachios and fold in until fully incorporated.

Drop batter by tablespoonfuls onto non-stick baking sheets (1-inch apart).

Bake approximately 12 to 15 minutes until golden brown around the edges; remove from oven and let cool 15 to20 minutes before removing from the baking pans to prevent cookies from breaking.

Yields 12 to 18 cookies.