Pistachio Thins

SUBMITTED BY: May Seagram

"Light and crisp, these cookies are a pistachio lovers' dream. If you don't have ground cardamom on hand try using ground ginger."

RECIPE RATING:

Read Reviews (2)

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Original recipe yield 1 dozen

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 tablespoon butter
2 tablespoons chopped pistachio nuts
1/4 cup white sugar
1 cup egg white
3 tablespoons all-purpose flour
1 pinch ground cardamom

DIRECTIONS

Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
Melt butter in a small saucepan over low heat. Add pistachios and stir until butter is lightly browned and pistachios toasted. Pour into mixing bowl.
Whisk in sugar and egg white. Mix in the flour, cardamom or ginger and whisk until smooth.
Drop by teaspoonfuls about 2 inches apart on baking sheets. Bake 12 to 15 minutes or until golden brown. Immediately transfer cookies to rack to cool.

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REVIEWS

Reviewed on Dec. 18, 2003 by ANGELAGUNN

Very light, VERY crisp -- turned out almost more like a savoury cracker, not that there's... MORE

Reviewed on Jan. 31, 2003 by beanbee

the recipe looked kinda weird, but i went ahead and tried it anyway. is the batter supposed to... MORE

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Nutritional Information

Pistachio Thins

Servings Per Recipe: 12

Amount Per Serving

Calories: 50