"Light and crisp, those cookies are a pistachio fans' dream. If you don't have ground cardamom accessible attempt the use of ground ginger."
- 1 tablespoon butter
- 2 tablespoons chopped pistachio nuts
- 1/four cup white sugar
- 1 cup egg white
- three tablespoons all-purpose flour
- 1 pinch floor cardamom
|Prep :||Cook : 12M||Ready in :|
- Preheat oven to three hundred tiers F (150 levels C). Grease cookie sheets.
- Melt butter in a small saucepan over low warmth. Add pistachios and stir till butter is lightly browned and pistachios toasted. Pour into blending bowl.
- Whisk in sugar and egg white. Mix inside the flour, cardamom or ginger and whisk till easy.
- Drop through teaspoonfuls about 2 inches apart on baking sheets. Bake 12 to 15 minutes or until golden brown. Immediately switch cookies to rack to cool.
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