Go Back
Flourless Almond Pistachio Cookies

Flourless Almond Pistachio Cookies

Elite Jakob
Print Recipe Share on Facebook
Course Dessert

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

You can substitute part of the almond flour with more pistachios. For example, use 1 cup pistachio meal and 1 cup almond meal.