Whenever I get some gelati, there are always some flavours that entice me more than others. Pistachio is one of them. I always get the pistachio gelato wherever I go. Some might call me boring but I am still looking for the best pistachio gelato!
Of course, when I came across this recipe for pistachio cookies, I had to try it. Too easy and simply amazing!
Pistachio cookies (makes about 16) (from Trissa’s blog)
– 90g PLUS 100g Pistachios (raw & shell-ed)
– 100g almond meal
– 120g caster sugar
– 50g egg whites (from approx. 1 – 2 eggs)
– Green food colouring (optional) – I didn’t use this
1. First, lightly toast the pistachios for around 10 minutes in a preheated oven at 160c. If you are using ready to eat pistachios, you can skip this roasting step. Chop the first 90 grams of pistachio finely (you can use a food processor for this but I used my pestle & mortar) and the other 100 grams of pistachios roughly.
2. In a bowl, place the finely chopped 90g of pistachios, almond meal, sugar and egg whites and mix well until you form a paste. Should you like to add a few drops of food colouring, you may do so in this step.
3. Scoop the cookie batter and form into little balls, then roll them in the remaining 100 grams of pistachios. If you find the batter too sticky, do add a little bit more almond meal to the batter.
4. Place on a baking sheet, leaving around 2 cm space between them and bake for around 13 minutes at 170°C (fan forced).
5. Dust with icing sugar when cool. (You can also skip this step if you like)
*Store in airtight container when cooled.
This recipe makes a delicious batch of pistachio cookies and you can easily have 5-6 at one go. Perfect combination with a cup of good coffee.