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Nutritional Info
  • Servings Per Recipe: 50
  • Amount Per Serving
  • Calories: 79.8
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 3.1 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.4 g

View full nutritional breakdown of Pistachio cookies calories by ingredient
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Pistachio cookies

Submitted by: RUTHLATHE

Introduction

From 101 cookbooks From 101 cookbooks
Number of Servings: 50

Ingredients

    4 1/3 cup shelled pistachios
    1 cup sugar
    1 tbsp honey
    1 tsp vanilla
    1 1/2 tbsp freshly grated lemon zest
    3 egg whites (scant 1/2 cup)
    confectioners sugar for rolling cookies

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Directions


Preheat the oven to 350F / 180C.

Pulse the pistachios in a food processor with 1/2 cup / 100 g of the granulated sugar until the nuts are finely chopped. (Heidi note: I pulsed the nuts until they were the texture of chunky, gravelly sand / lightly pebbled.)

Combine the ground pistachio-sugar mixture with the honey, vanilla, and lemon zest in a large mixing bowl. Slowly add the egg white, mixing until the dough is well combined and soft. At this point, add the rest of the granulated sugar and mix gently.

Form the dough into small balls, 16 g / 12 oz, and roll them in the confectioners' sugar to coat well. Transfer the balls to cookies sheets lined with parchment paper, leaving at least an inch between each cookie.

Bake for 15-18 minutes, until the edges of each cookie are golden.

These cookies can be stores in a sealed container for up to 2 weeks.

Makes about 50 cookies.

Slightly adapted from the Biscotti al Pistacchio recipe in - Biscotti: Recipes from the Kitchen of The American Academy in Rome, The Rome Sustainable Food Project.

101 Cookbooks http://www.101cookbooks.com/


Serving Size: 1 cookie

Number of Servings: 50

Recipe submitted by SparkPeople user RUTHLATHE.






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