Pistachio Cookies (Pastine Di Pistacchi)

1. 1

   Preheat the oven to 350u00b0 F. Blitz the pistachios in a food processor for a minute or two, until they resemble crumbly sand. Combine in a bowl with the sugar, honey, and citrus zest. Add one beaten egg white, a bit at a time, and stir until the mixture just begins to come together. You want a dough that you can easily roll into balls or scoop with a teaspoon.

2. 2

   If it's too dry, add a little more beaten egg white from a second egg. Add a little at a time-it's difficult to go backwards with this recipe, so try not to reach a point where the mixture is too wet!

3. 3

   Roll into walnut-sized balls (or scoop using a teaspoon) and place on a baking tray lined with parchment paper (they do not spread much). Bake for about 10 to 15 minutes, or until the cookies begin to turn golden-brown and are firm to the touch on top. Cool completely before serving as is. Or, melt the chocolate in a bain marie (double boiler) and drizzle it over the cool cookies. Serve with dessert wine, tea, or coffee.

* Per serving · 4 servings · Values may vary.

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