This turned out great in both looks and taste! Followed the ingredients exactly. I think the very faint taste of the olive oil really works with the pistachio. After the initial bake, I cooled them 15 minutes in the pan on a rack, then cut by forcing a chef knife right through them. You'll crumble if you saw with a serrated. For the second reduced-temp bake, based on some other recipes I've used, I did one side 8 minutes, then flipped them and baked the other for 12 minutes. Cooled them "standing up" so air would hit both sides of the cookie. Perfection.
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This turned out great in both looks and taste! Followed the ingredients exactly. I think the...