Pistachio Thins Recipe - Allrecipes.com
Pistachio Thins Recipe

Pistachio Thins

Recipe by  

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

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings


  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.
Kitchen-Friendly View

Reviews More Reviews

Dec 18, 2003

Very light, VERY crisp -- turned out almost more like a savoury cracker, not that there's anything wrong with that. Nice consistency and satisfying taste; excellent tea cookie. Suggest making them rather smaller than indicated and spacing them out fairly far on the sheet.

Jan 31, 2003

the recipe looked kinda weird, but i went ahead and tried it anyway. is the batter supposed to be so runny? i wasn't exactly sure... the first batch was runny and stuck to the cookie sheet. i had to scrub and scrub after soaking to get it off! so i whisked in a little baking powder to the rest of the baking mixture and [using a spouted measuring cup] poured it into a mini-muffin pan. i then put that pan into a water bath (a 9"x13" baking pan filled less than halfway with water) and baked it at 375 for ~20 minutes. i had no idea what to expect.... fortunately, i loved the result! a sweet egg custard with delicate pistachio flavors and the consistency or custard/mochi/tamago. my roommate also liked it--she said it tastes just like the egg custards sold at the chinese market. can someone clarify what to expect from the original recipe??


4 Ratings

Nov 22, 2013

This recipe did not work for me. The consistency was so thin--I think the measurements are wrong. It was like a puffy pistachio omelet.

Mar 16, 2013

Very frustrating. Soup is right. But I stayed positive. I tried smaller cookies and reducing time. Still woudln't come off of bak. sheet great. Tried sprinkling flour on sheet hoping the batter would stay more put. Not. Then I tried reducing time and then wrapping around wooden spoon to make more attractive. Uggh. I thought they had no taste at all, waste of 7 eggs to make 1 cup of egg white, and what a waste of pistachios at the price of those. If you like a challenge go for it.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 49 kcal
  • 2%
  • Carbohydrates
  • 6.2 g
  • 2%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 1.6 g
  • 2%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 46 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

Pistachio Cake III

See how to make a moist, delicious pistachio cake.

Cranberry Pistachio Biscotti

Authentic Italian biscotti with distinct, surprising flavors.

Chef John’s Orange Pistachio “Greenies”

Not brownies, not blondies, these pistachio treats are tasty little greenies.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States