Pistachio Almond Cookies Recipe by Ricardo
Cooking Instructions 45 minutes plus cooling time 1 Heat oven to 350 degrees and line a baking sheet with parchment paper. 2 With an electric spice mill or small food processor, grind pistachios to a fine powder. (Alternatively, hand-chop pistachios; it’s OK if the result is a bit coarse.) 3 Place pistachio powder in a mixing bowl and stir in the almond flour, granulated sugar, cardamom and sea salt, breaking up any lumps as you go. 4 In a separate bowl, whisk the egg whites until frothy, then add almond extract, if using. 5 Combine dry ingredients and egg whites. Use a wooden or rubber spoon or hands and keep mixing until a slightly sticky dough comes together. You will think there isn’t enough liquid, but there is. (Alternatively, pulse dry ingredients and whisked egg whites in a food processor to make the dough.) The dough may be prepared and refrigerated up to 3 days ahead. 6 Pass confectioners sugar through a fine sieve and place on a plate. Form tablespoon-size pieces with the dough and roll between palms into spheres. (A good weight for the balls is 14 grams or ½ ounce.) Coat each well with confectioners’ sugar, then place about 1½ inches apart on the baking sheet. Push a whole pistachio or a pinch of chopped pistachio into the center of each ball. 7 Bake just until very lightly browned, about 15 minutes. Remove and cool on a rack. When cool, store in an airtight tin for up to a week. They are better a bit undercooked; if baked too long, they will harden. As they cool, a thin crisp meringue-like skin forms, with a soft, moist filling. 1 Heat oven to 350 degrees and line a baking sheet with parchment paper. 1 Heat oven to 350 degrees and line a baking sheet with parchment paper. 2 With an electric spice mill or small food processor, grind pistachios to a fine powder. (Alternatively, hand-chop pistachios; it’s OK if the result is a bit coarse.) 2 With an electric spice mill or small food processor, grind pistachios to a fine powder. (Alternatively, hand-chop pistachios; it’s OK if the result is a bit coarse.) 3 Place pistachio powder in a mixing bowl and stir in the almond flour, granulated sugar, cardamom and sea salt, breaking up any lumps as you go. 3 Place pistachio powder in a mixing bowl and stir in the almond flour, granulated sugar, cardamom and sea salt, breaking up any lumps as you go. 4 In a separate bowl, whisk the egg whites until frothy, then add almond extract, if using. 4 In a separate bowl, whisk the egg whites until frothy, then add almond extract, if using. 5 Combine dry ingredients and egg whites. Use a wooden or rubber spoon or hands and keep mixing until a slightly sticky dough comes together. You will think there isn’t enough liquid, but there is. (Alternatively, pulse dry ingredients and whisked egg whites in a food processor to make the dough.) The dough may be prepared and refrigerated up to 3 days ahead. 5 Combine dry ingredients and egg whites. Use a wooden or rubber spoon or hands and keep mixing until a slightly sticky dough comes together. You will think there isn’t enough liquid, but there is. (Alternatively, pulse dry ingredients and whisked egg whites in a food processor to make the dough.) The dough may be prepared and refrigerated up to 3 days ahead. 6 Pass confectioners sugar through a fine sieve and place on a plate. Form tablespoon-size pieces with the dough and roll between palms into spheres. (A good weight for the balls is 14 grams or ½ ounce.) Coat each well with confectioners’ sugar, then place about 1½ inches apart on the baking sheet. Push a whole pistachio or a pinch of chopped pistachio into the center of each ball. 6 Pass confectioners sugar through a fine sieve and place on a plate. Form tablespoon-size pieces with the dough and roll between palms into spheres. (A good weight for the balls is 14 grams or ½ ounce.) Coat each well with confectioners’ sugar, then place about 1½ inches apart on the baking sheet. Push a whole pistachio or a pinch of chopped pistachio into the center of each ball. 7 Bake just until very lightly browned, about 15 minutes. Remove and cool on a rack. When cool, store in an airtight tin for up to a week. They are better a bit undercooked; if baked too long, they will harden. As they cool, a thin crisp meringue-like skin forms, with a soft, moist filling. 7 Bake just until very lightly browned, about 15 minutes. Remove and cool on a rack. When cool, store in an airtight tin for up to a week. They are better a bit undercooked; if baked too long, they will harden. As they cool, a thin crisp meringue-like skin forms, with a soft, moist filling. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Creamy Bacon Chicken Pasta Old-Fashioned Sesame Candy 老式芝麻糖 Easy Egg Curry (Bengali Style) Four Cheese Ravioli with Alfredo Sauce and Grecian Salad Hake and Potato Fish Cakes with Green Pepper–Herb Salsa Creamy Bacon Chicken Pasta Old-Fashioned Sesame Candy 老式芝麻糖 Easy Egg Curry (Bengali Style) Four Cheese Ravioli with Alfredo Sauce and Grecian Salad Hake and Potato Fish Cakes with Green Pepper–Herb Salsa Spicy Potato Fry Sabudana Rasmalai (Fasting Special) Easy Homemade Plum Jam SINGHADA PARANTHA 😋 Black Pepper Potato Sabji With Cucumber Raita (Vrat / fast Special Thal) Walnut stuffed siddu Mini Tattai (Snacks From Tamilnadu) Roasted gram dry chutney - Paryushan Special & Jain Aloo Paratha Fish in Chips Super healthy peanut curry with farali cutlet Spicy Potato Fry Sabudana Rasmalai (Fasting Special) Easy Homemade Plum Jam SINGHADA PARANTHA 😋 Black Pepper Potato Sabji With Cucumber Raita (Vrat / fast Special Thal) Walnut stuffed siddu Mini Tattai (Snacks From Tamilnadu) Roasted gram dry chutney - Paryushan Special & Jain Aloo Paratha Fish in Chips Super healthy peanut curry with farali cutlet