Sicilian Pistachio Cookies
Ingredients
The cookie dough
-
4 1/3
cups
raw pistachios
-
1
cup
granulated sugar
-
1
tablespoon
honey
-
1
teaspoon
vanilla extract
-
1 1/2
tablespoons
freshly grated lemon zest
-
scant 1/2
cup
egg whites (from 3 large eggs)
The coating
-
1
cup
confectioners' sugar
Instructions
- Preheat the oven to 350°F / 180°C.
- Pulse the pistachios with 1/2 cup of granulated sugar until finely chopped, avoiding making pistachio butter.
- Combine the ground pistachio-sugar mixture with honey, vanilla, and lemon zest in a large bowl.
- Slowly add the egg whites and mix until the dough is soft and well combined.
- Add the remaining granulated sugar and mix gently.
- Form the dough into small balls, about 1 tablespoon each, and roll them in confectioners' sugar to coat.
- Transfer the balls to lined cookie sheets, leaving space between each cookie.
- Bake for 15-18 minutes until the edges are golden, then transfer to a cooling rack.
Nutrition Facts (estimated)
Servings
48
Calories
92
Total fat
5g
Total carbohydrates
10g
Total protein
3g
Sodium
5mg
Cholesterol
0mg
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