Recipe courtesy of Nancy Vaziri
Recipe courtesy of Nancy Vaziri
Show:
Ultimate Recipe Showdown
Episode:
Ultimate Recipe Showdown: Cookies
Persian Pistachio-Cardamom Thins
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- Level: Intermediate
- Total: 1 hr 25 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 55 min
- Yield: 3 to 4 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 42 servings
- Calories
- 48
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 20 mg
- Level: Intermediate
- Total: 1 hr 25 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 55 min
- Yield: 3 to 4 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 42 servings
- Calories
- 48
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 20 mg
Ingredients
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.
