Chewy Pistachio Treats (Print Version)
# Ingredients:
01 -
1 cup almond flour
02 -
¾ cup ground pistachios
03 -
½ cup white sugar
04 -
1 large egg
05 -
2 tablespoons powdered sugar
06 -
2 tablespoons finely chopped pistachios (for topping)
07 -
½ teaspoon Amaretto or vanilla flavoring
08 -
¼ teaspoon baking powder
# Instructions:
01 -
Turn your oven on to 325°F. Set up two trays by covering them with parchment paper.
02 -
In a big bowl, whisk together the sugar and egg. Blend in the Amaretto or vanilla. Toss in the almond flour, pistachio flour, and baking powder. Stir it all into a firm dough.
03 -
Scoop out a tablespoon of dough. Roll it into a ball and lightly coat it in powdered sugar, tapping off extra. Press one side into the chopped pistachios, then place it on the tray pistachio-side up.
04 -
Pop them in the oven for around 16 minutes. They should crack on top and get a golden hue, with the bottoms just starting to brown.
05 -
Put the baked cookies on a rack to cool off. Stash them in a sealed container—they’ll stay good for 3-4 days.
# Notes:
01 -
If you don’t have pistachio flour, grind some shelled pistachios finely with a food processor.
02 -
Ovens can vary! Take a peek at your cookies around the 15-minute mark so they don’t overbake.
03 -
To keep the chewiness intact, seal the cookies in an airtight container. If left out, they’ll harden up.
04 -
For longer storage, these cookies freeze really well.