Pistachio Thins

Rating: 2 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

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

By May Seagram
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.

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  • 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.

Nutrition Facts

Per Serving:
49 calories; 1.6 g total fat; 3 mg cholesterol; 46 mg sodium. 6.2 g carbohydrates; 2.7 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

ANGELAGUNN
Rating: 4 stars
12/18/2003
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. Read More
Helpful
(6)

Most helpful critical review

Debbie
Rating: 1 stars
11/23/2013
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. Read More
Helpful
(2)
4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
ANGELAGUNN
Rating: 4 stars
12/18/2003
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. Read More
Helpful
(6)
ANGELAGUNN
Rating: 4 stars
12/18/2003
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. Read More
Helpful
(6)
Debbie
Rating: 1 stars
11/22/2013
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. Read More
Helpful
(2)
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glo
Rating: 1 stars
08/17/2015
Very watery consistency. Read More
AuntE
Rating: 2 stars
03/16/2013
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. Read More
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