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Pistachio Thins

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."

Rating: This weblink has been rated 3 times with an average star rating of 2.7 Read Reviews (3)

Rate/Review | 62 people have saved this

 

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Original Recipe Yield 1 dozen
 

Ingredients

  • 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

  1. Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
  2. 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.
  3. Whisk in sugar and egg white. Mix in the flour, cardamom or ginger and whisk until smooth.
  4. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 49 | Total Fat: 1.6g | Cholesterol: 3mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 18, 2003 by ANGELAGUNN 
Very light, VERY crisp -- turned out almost more like a savoury cracker, not that there's... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2009 by Debbie 
How do you drop a teaspoon of soup? The consistency was so thin--I think the measurements are... MORE

 
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