|Servings||12 (Serving Size: 1 Cookie)|
|Preparation Time||15 Minutes|
|Cook Time||45 Minutes|
|Total Time||1 Hour|
|Category||Nuts, Fats, & Oils|
|Cook Method||Baking; Sautï¿½ing|
|Diet||Low Fat; Low Cholesterol; Low Sodium; Heart Healthy; Low Cab; Vegetarian|
1 tablespoon butter
2 tablespoons pistachios, chopped and skinned, rinsed if salted
1/4 cup sugar
3 tablespoons all-purpose flour
1 large egg white
Pinch of ground cardamom
Preheat the oven to 300ï¿½F. Lightly coat a baking sheet with cooking spray.
In a small saucepan, melt the butter over medium heat. Add the pistachios to the saucepan, stir for about 1 minute or until the butter turns light brown and the nuts become toasted. Remove the saucepan from the heat and transfer the buttered pistachios to a medium bowl. Add the sugar, and mix until the pistachios are coated. Then add the flour, egg white, and cardamom. Whisk the mixture until a smooth consistency is reached.
Place heaping teaspoonfuls of batter onto the baking sheet about 2 inches apart. Bake for 12-15 minutes or until golden brown.
Remove the baking sheet from oven, and while still hot, transfer the cookies to a rack using a spatula. If the cookies begin to stick to the baking sheet during transfer, briefly rewarm the sheet in the oven. Allow the cookies to cool for 25 minutes before serving.
Calories: 41 cal
Total fat: 2g
Saturated fat: 1g
Monounsaturated fat: 0g