Italian Pistachio Cookies Glutengrainsugar Free Recipes

ITALIAN PISTACHIO COOKIES (GLUTEN/GRAIN/SUGAR-FREE)

Steps:

• Preheat oven to 325°C.
• In a food processor or blender, blend 1 cup of hulled pistachio nuts until it has been ground into a fine flour similar to the consistency of almond flour.
• Combine almond and pistachio flours and egg whites and mix well.
• Gently warm ¼ cup of unpasteurized honey on low to make it easy to mix and stir into almond pistachio mix.
• At this step if you find your mix is far too wet add more pistachio or almond flour ¼ cup or less at a time. You don't want the mix too dry though, it should remain fairly moist, if you add too much flour you will need to balance this out with another egg white.
• On parchment paper, spread out 1-2 cups of chopped pistachios or other nut preference.
• Using a spoon, scoop out 1-2 inch balls and roll them into the chopped pistachios until fully coated.
• Flatten balls slightly with a fork and bake for 12-15 minutes.
• Allow cookies to bake longer if you find the cookies too soft to the touch.
• Enjoy!

ALMOND AND PISTACHIO COOKIES

Steps:

• Put the butter and sugar into a bowl and mix well with a wooden spoon, then beat in the egg yolk and almond extract. Sift together the flour and a pinch of salt into the mixture, add the ground almonds and stir until thoroughly combined. Halve the dough, shape into balls, wrap in clingfilm and chill in the refrigerator for 30-60 minutes.
• Preheat the oven to190oC Gas Mark5. Line 2 baking sheets with baking parchment.
• Unwrap the dough and roll out between 2 sheets of baking parchment to about 3mm thick, sprinkle with half of the chopped pistachios and roll lightly with the rolling pin. cut out cookies with a cutter and place on prepared baking sheet, spread well apart.
• Bake for 10-12 minutes. Leave to cool on the baking sheets for 5-10 mins then using a palette knife, carefully transfer the cookies to wire racks to cool completely.