These almond pistachio cookies from Elite Jakob are flourless and take just a few minutes to make. They are also great to freeze and have ready to be served as needed … if they make it to the freezer.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Flourless Almond Pistachio Cookies
Ingredients
- 3 egg whites
- 1/4 cup sugar
- 1/2 cup pistachios, (raw or toasted) ground to a meal consistency (smaller than rice but bigger than flour)
- 1 1/2 cups almond meal/flour
- Pinch salt
- 1 teaspoon vanilla
- 1/2 cup powdered sugar for coating
Instructions
- Use a whisk to mix the egg whites with the sugar just until it becomes a white-ish mixture.
- Add the rest of the ingredients and mix until combined. If the mixture is too wet, add 1 Tablespoon almond flour at a time until mixture is easy to handle.
- Form 1” balls and dip them in powdered sugar, roll them in the powdered sugar to cover them completely and place on a cookie sheet lined with parchment paper.
- Press each cookie with the back of a spoon or thumb to flatten it to a thick ‘disk’ shape.
- Bake at 325 degrees for 15 minutes
Notes
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