Gluten-Free Pistachio Cookies
Ingredients
- 200 g (7 oz) pistachio nuts - no shells/unsalted
- 125 g (½ cup + 2 tsp) caster/superfine sugar
- 60 g (½ cup + 2 tsp) almond flour
- 2 large (70 g) egg whites - at room temperature
- 1 teaspoon vanilla extract
- 4 tablespoon powdered/icing sugar for coating
Instructions
- Preheat your oven to 350 Degrees F. Line 2 baking trays with non-stick baking paper.
- In a small food processor, add the pistachios and caster/superfine sugar. Blend until the pistachios are finely ground. I give the mixture a quick stir a couple of times to ensure everything processes evenly.
- Tip the pistachio and sugar mix into a medium sized bowl. Add in the almond flour and mix.
- In a separate small bowl, whisk the egg whites with a fork until lightly frothy.
- Add the egg whites and vanilla to the nuts and sugar, and stir until everything is well combined. Rest the mixture for 5 minutes.
- Give the mixture a quick stir. Using a small cookie scoop (2 teaspoon capacity), scoop out 26 balls of cookie dough and place on your prepared trays.
- Lightly dampen your hands to stop the mixture from sticking. Roll each cookie into a ball.
- In a flat dish, add the icing/powdered sugar, and roll each cookie ball to coat. Gently toss the cookie between your hands to remove any excess sugar and place on your prepared tray.
- Bake for 11-13 minutes, or until you can see a light golden colour coming through the crinkles of the cookie.
- Remove from the oven and gently place on a cooling rack. Allow to cool completely.
Notes
Use weights for best results!