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