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
Dara Bunjon talks with award-winning author Monica Saigal (Bhide) about her "Modern Spice" cookbook, "Papa's Butter Chicken" children's book, and more.
It doesn't get much easier than this cucumber and purple cabbage salad from Elite Jakob, perfect for a warm spring day.
Dara Bunjon talks sustainable farming, chocolate, and more with farmer, chef, educator and chocolatier Mark Mills of Chocolates and Tomatoes Farm in Middletown.
Dara Bunjon talks with cook, writer and television host Monti Carlo about her new cookbook, "Spanglish: Recipes & Stories," and more.