Persian Pistachio-Cardamom Thins

1. 1

   Preheat oven to 350 degrees F. Prepare an 11 by 7 by 1 1/2-inch baking pan by lining with parchment paper.

2. 2

   Combine the sugar and cardamom in a small bowl, and mix with a spoon to combine.

3. 3

   Beat the egg whites in a large bowl with an electric mixer on high speed until stiff, beat in sugar mixture (1 tablespoon at a time) until egg whites are thick and glossy.

4. 4

   Add the flour, salt and pistachios, and mix with a spatula to combine.

5. 5

   Spread mixture into the prepared pan.

6. 6

   Bake in oven for 30 minutes, until firm to touch and top is golden.

7. 7

   Cool for 10 minutes on a rack.

8. 8

   Reduce oven temperature to 275 degrees F. With an electric knife, or very sharp knife, cut thin slices (1/4-inch thick, 7 inches long) and place on a large cookie sheet.

9. 9

   Bake 20 to 25 minutes longer, or until crisp, dry, and firm.

10. 10

    Store in airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.