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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."
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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.
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Reviews
Read all reviews 4Most helpful
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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 ...