Nutritionists around the world agree it is important to eat your greens – but they also agree that indulgences are healthy, in moderation. That’s why this week Zuri Girl is trilled to bake up some delicious little Green Goddesses – Pistachio Cookies! Thanks to recipe blogger and photographer from House to Haus, these delights are nutty, dense, and delicious! Enjoy!
– 80 g / 2.8 oz finely ground pistachios nuts
– 100 g / 3.5 oz almond flour
– 110 g / 3.9 oz fine sugar
– 50 g / 1.75 oz sifted confectioner sugar
– 35 g / 1.25 oz egg white (about 1 egg)
– chopped pistachio nuts for rolling (optional)
*Preheat the oven to 350ºF/180ºC.
Mix the nut flours and sugar in a bowl. Pour about 1/3 of this nut mixture into the bowl of your standing mixer. Add the egg white and mix until incorporated. While keeping the mixer on continue to slowly add the rest of your nut mixture, allowing the egg mixture to absorb the dry mix before adding more. The dough should be reasonably smooth. If it is sticky add a bit more almond flour.
Using a teaspoon scoop out the dough and roll into balls between the palms of your hands, aiming for about 18-19 cookies. At this point you can chop pistachio nuts to roll the cookies in, or you can leave them plain. Place the cookies on a baking sheet and bake on the middle rack of your oven for about 15-17 minutes. Let the cookies cool completely on a wire wrack before eating. When cool the inside should still be fairy dense and pasty.
*While the finished product looks amazing, be sure to visit this Pistachio Cookie recipe for mouthwatering photos of the creative process and a personal account of how this recipe went from idea to must-have!