Almond And Pistachio Cookies – a delicious recipe with Pistachios, Egg White, Sugar, Lemon Zest, Honey, Icing Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat the oven to 160u00b0C (320u00b0F).
2
2. Blitz the pistachios in a blender, leaving a few whole pistachios aside to decorate cookies.
3
3. Whisk the egg white until soft peaks form.
4
4. In a bowl, combine the ground nuts, sugar, egg white, lemon zest and honey. Mix well.
5
5. Line a baking tray with parchment paper.
6
6. Take about 1 tablespoon of mixture and roll into balls. You should have about 10 cookies. Place on baking tray and lay a piece of parchment over the top and press down to flatten the cookies. It's best to do it like this because the mixture is very sticky.
7
7. Bake in the oven for 15 minutes.
8
8. Decorate with reserved whole pistachios and dust with icing sugar.
309
kcal
Calories
15
g
Fat
39
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 100 grams Pistachios, 1 whole Egg White, Beaten To Soft Peaks, 100 grams Ground Almonds, 90 grams Caster Sugar, and more.
Yes, Almond And Pistachio Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
