Ingredientsservings 49 cals
- 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.
Per Serving: 49 calories; 1.6 g fat; 6.2 g carbohydrates; 2.7 g protein; 3 mg cholesterol; 46 mg sodium. Full nutrition
ReviewsRead all reviews 4
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...
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.