Active Time: 20 minutes | Total Time: 40 minutes | Serves about 45 | Gluten Free
- 4⅓ cups raw pistachios
- 1 cup granulated sugar
- 1 tablespoon honey
- 1 teaspoon pure vanilla extract
- Grated zest of half a lemon
- 3 large egg whites
- 1 cup confectioners’ sugar
- 45 raw pistachios, for decorating
**Adapted from Biscotti, by Mona Talbott and Mirella Misenti (©2011, The Little Bookroom)
Heat the oven (with the oven racks toward the middle) to 350°F. Line two rimmed sheet pans with parchment paper.
Put the pistachios in a food processor with ½ cup of the sugar. Pulse several times until the pistachios are finely chopped. Pour into a large bowl.
Add the honey, vanilla, and lemon zest to the pistachio-sugar mixture and stir to combine.
In a medium bowl, beat the egg whites with a fork just to break them up. Add half of the egg whites to the pistachio mixture and stir in. Then stir in the remaining egg whites until well combined. Add the remaining ½ cup sugar and mix in gently. The dough will be soft but not sticky. It should hold together when pinched.
Put the confectioners’ sugar in a shallow bowl. Form the dough into small balls and roll them in the confectioners’ sugar. Place on the prepared pans about 1 inch apart. Gently press a pistachio into the center of each cookie.
Bake 15 to 18 minutes, until the edges of each cookie are golden brown. Place the pans on wire cooling racks to let the cookies cool.
These cookies can be stored in a sealed container for up to 2 weeks.
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