Best 2 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!

FLOURLESS PISTACHIO COOKIES

Steps:

• Preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper or nonstick baking mats.
• In the bowl of a food processor fitted with the blade attachment, combine the pistachios, granulated sugar, confectioners' sugar, salt, and cardamom. Process until the pistachios are the texture of fine sand and there are no visible pieces of pistachio left, 60 to 90 seconds. Transfer the mixture to a large bowl and add the egg whites and vanilla extract. Mix with a rubber spatula until a thick, paste-like dough forms.
• Using a medium 1¾-inch (#40) cookie scoop or 2 tablespoons, portion out the dough and roll into balls. (The dough will be sticky, so don't fret if they are not perfect balls.) Place the dough balls at least 3 inches apart on the prepared baking sheets (8 per sheet).
• Bake both sheets at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through baking, until the tops of the cookies crack and the bottoms are just starting to brown, 12 to 14 minutes. (Don't overbake the cookies. They aren't the kind of cookie that browns that much on the top. It's best to err on the side of underbaking for this recipe.) Let the cookies cool completely on the baking sheets before removing with an offset spatula.