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Tuesday, November 30

Pistachio cookies

Active: 10 minutes; Total 30 minutes; Cookies: 16

Pistachios, toasted, unsalted

2 cups (280 grams)

Sugar, granulated

1 cup (200 grams)

Sugar, confectioners’

3/4 cup (75 grams)

Salt, kosher

½ teaspoon

Cardamom, ground

¼ teaspoon

Egg whites

2 large

Vanilla extract

1 tablespoon

  1. Preheat your oven to 350°F; set two oven racks at the upper and lower middle positions; line two baking sheets with parchment paper. 
  2. In the bowl of a food processor with the blade attachment, combine the pistachios, sugars, salt, and cardamom; process until the nuts are the texture of fine sand, about 60 to 90 seconds. 
  3. Transfer to a large bowl, add the egg whites and vanilla, and mix with a rubber spatula until a thick, paste-like dough forms. 
  4. Using a medium cookie scoop, portion out the dough and roll into balls. 
  5. Place the dough balls at least 3 inches apart on the prepared baking sheets (eight per a sheet). 
  6. Bake, swapping and rotating the top and the bottom sheets midway, for 12 to 14 minutes. (Don’t over bake!) 
  7. Let the cookies cool completely. 
Recipe from Cookies, by Jesse Szewczyk.

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