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Whenever I go to Costco, I make sure to stock up on mixed nuts. I love the big containers they sell of unsalted cashews, almonds, pecans, and pistachios. Interestingly though, whenever I get close to the bottom of the container, the only nut remaining is the pistachio. So, I empty all of the pistachios into a little container and I go back to Costco to buy a new big container of mixed nuts… It would appear that I’m not a pistachio lover, although I do enjoy them as a salad topping.
Yesterday, I decided it was time to do something with my little containers of pistachios, and since I love cookies, I thought: why not make pistachio cookies!
Now, I may not love pistachios, but these cookies are delightful! Whether you love pistachios or not, give this recipe a try — it will please the pistachio lovers and might just make the pistachio skeptics come around.
Cookie Ingredients:
- 1 cup shelled pistachios (unsalted)
- 3 cups almond flour
- 1 cup coconut sugar
- 1 cup egg whites
Cookie Directions:
Put all ingredients into your food processor and process until a very thick, smooth dough forms.
Line a cookie sheet with parchment paper. Using a medium-sized cookie dough scooper or spoon, scoop the batter onto the cookie tray. This makes about 18 to 20 cookies.
Using your fingers (or the back of a spoon), flatten the cookies slightly (the dough will be sticky, it helps to put just a little bit of water on your fingers or spoon — the dampness will keep the dough from sticking).
Optional (and delicious): Top each cookie with 1-2 pistachios. Then sprinkle a little bit of coconut sugar on top of each cookie.
Bake in preheated 350 degree Fahrenheit oven for 10-12 minutes or until the edges are golden brown and the cookies easily lift off of the cookie sheet.
Store leftovers in the fridge.
Enjoy!
Desserts à la Mariane 