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These delicious cookies are traditionally served as a Jewish Passover
treat. They are a gluten-free treat that everyone, especially
pistachio lovers, will enjoy.
More of Linda's favorite
Cookie
Recipes,
and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie
Swap.
For all your cookie baking
needs such as
cookie sheets,
cookie
cutters,
brownie pans,
wire cooling racks,
cookie
press,
cookie decorating kits,
Silicone Baking Mats, and
more.
Flourless Pistachio Cookies
Recipe Type:
Cookies,
Christmas Cookie,
Pistachios,
Drop Cookies
Yields:
12 to 18 cookies
Prep time: 15 min
Cook time: 15 min
Ingredients:
1 1/2 cup shelled raw pistachios
2 large
egg whites, room temperature
3/4 cup granulated sugar
Powdered (confectioners') sugar, optional
Preparation:
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.
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