Persian Pistachio-Cardamom Thins

Total Time:
1 hr 25 min
Prep:
20 min
Inactive:
10 min
Cook:
55 min

Yield:
3 to 4 dozen cookies
Level:
Intermediate

CATEGORIES
Ingredients
  • 1 cup granulated sugar
  • 2 teaspoons ground cardamom
  • 6 egg whites
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup shelled, unsalted pistachios, 3/4 cup coarsely chopped, 1/4 cup finely chopped
Directions

Preheat oven to 350 degrees F. Prepare an 11 by 7 by 1 1/2-inch baking pan by lining with parchment paper.

Combine the sugar and cardamom in a small bowl, and mix with a spoon to combine. Beat the egg whites in a large bowl with an electric mixer on high speed until stiff, beat in sugar mixture (1 tablespoon at a time) until egg whites are thick and glossy. Add the flour, salt and pistachios, and mix with a spatula to combine. Spread mixture into the prepared pan. Bake in oven for 30 minutes, until firm to touch and top is golden. Cool for 10 minutes on a rack. Reduce oven temperature to 275 degrees F. With an electric knife, or very sharp knife, cut thin slices (1/4-inch thick, 7 inches long) and place on a large cookie sheet. Bake 20 to 25 minutes longer, or until crisp, dry, and firm. Store in airtight container.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Vanilla Thins