Description
These Pistachio Cookies feature a delightful crispy exterior with a chewy center, crafted from just five simple ingredients. Perfectly balanced in sweetness and nutty flavor, they are easy to prepare and ideal for a satisfying dessert or snack.
Ingredients
Dry Ingredients
- 1 cup pistachios, ground
- 1 ¼ cup almond flour
- ⅔ cup granulated sugar
- ¼ teaspoon salt
- 1 cup powdered sugar
Wet Ingredients
- 2 large egg whites
Instructions
- Preheat Oven: Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper and set aside.
- Grind Pistachios: Place about 1 ¼ cups of pistachio nuts into a food processor and pulse until they become small crumbs. Measure out 1 cup of the ground pistachios and discard or save the remainder for another use.
- Mix Dry Ingredients: In a large bowl, combine the 1 cup of ground pistachios, 1 ¼ cups almond flour, ⅔ cup granulated sugar, and ¼ teaspoon salt. Stir thoroughly to blend all dry ingredients evenly.
- Whisk Egg Whites: In a separate clean bowl, use a hand mixer or stand mixer fitted with a whisk attachment to beat the 2 large egg whites until stiff peaks form; the whites should hold their shape firmly without collapsing.
- Combine Mixture: Gently fold the whipped egg whites into the dry ingredient mixture. Although initially stiff, continue folding until the wet and dry ingredients are fully combined into a cohesive dough.
- Form Cookies: Using a 1 ½ tablespoon ice cream scoop or a spoon, scoop the cookie dough and roll each portion into a small ball. Roll each ball thoroughly in powdered sugar to coat completely.
- Arrange on Baking Sheet: Place the coated cookie balls on the prepared baking sheet, leaving about 1 to 1 ½ inches of space between each to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 30-35 minutes or until the edges are lightly golden and the tops have set.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool on it for 10-15 minutes to set. Then transfer the cookies to a wire rack to cool completely before serving.
Notes
- Ensure the egg whites are beaten to stiff peaks to give the cookies their light, chewy texture.
- Grinding the pistachios finely but not to a powder helps maintain a good texture.
- Store cookies in an airtight container at room temperature for up to 3 days to retain freshness.
- These cookies can be frozen after baking; thaw at room temperature before serving.
- For a more intense pistachio flavor, toast the pistachios lightly before grinding.
