-
-
My review
Pistachio Thins
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."
Added to shopping list.
Go to shopping list.
Ingredients
servings 49Original recipe yields 12 servings (1 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
- 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
Share
Explore more
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
Newest
12/30/2001
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 th...
3/24/2009
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.
3/16/2013
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 ...