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Home > Pistachio-cardamom thins

Pistachio-cardamom thins

Recipe Information

Servings 12 (Serving Size: 1 Cookie)
Preparation Time 15 Minutes
Cook Time 45 Minutes
Total Time 1 Hour
Difficulty Easy
Main Ingredient Pistachios
Category Nuts, Fats, & Oils
Meal Snack
Type Dessert
Cuisine American
Cook Method Baking; Saut�ing
Diet Low Fat; Low Cholesterol; Low Sodium; Heart Healthy; Low Cab; Vegetarian


  • Cooking spray 

  • 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 300�F. 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.


Nutrition (per serving)

  • Calories: 41 cal

  • Total fat: 2g

  • Saturated fat: 1g

  • Monounsaturated fat: 0g

  • Cholesterol: 3mg

  • Sodium: 5mg

  • Carbohydrate: 6g

  • Fiber: 0g

  • Protein: 1g