Directions: |
Directions:Preheat oven to 350º. In a food processor, pulse the pistachios with half the granulated sugar until the pistachios are coarsely ground, but not too fine. Transfer to a large bowl and add remaining sugar, almond flour, vanilla and lemon zest. Whisk to combine. Add the egg white and honey and mix until the mixture will hold its shape when pressed together. Prepare your baking tray and line it with parchment. Sift the powdered sugar into a medium bowl. Take a small bit of the cookie "dough" and roll it into a ball and then drop it into the powdered, coating it well; place on your baking tray about 2 inches apart. Repeat until you have about 2 dozen balls. In order to flatten the cookies, take a glass that is the diameter you want the cookies to be and use that to flatten them. That way, the cookies will be the same size. Make sure to wipe off any excess isugar that gets on the bottom of the glass. Once all the cookies have been flattened, bake them for about 15-18 minutes or until they are a light golden brown on the bottom. Cool on a wire rack. Makes about two dozen.
* Pistachio Flour
Blanch the pistachios by placing shelled nuts in a saucepan or pot of boiling water for roughly 30 seconds. This helps remove the skins, which will give you a finer, lighter flour than if you used unblanched nuts. Drain the pistachios and spread them in a single layer on a towel. Use the towel to rub the pistachios. As you rub, the skins should pop right off. Discard the skins. Transfer the nuts to a baking sheet. Let them dry overnight or dry them for 3 to 5 minutes in an oven that's been preheated to 325 degrees. Place the dry pistachios in a food processor, spice grinder or blender and grind them finely. Avoid overgrinding the nuts or you'll end up with pistachio butter. Put the nuts into a sieve or sifter once they look like they're ground finely enough. Sift the ground pistachios into a bowl. Return anything that's left in the sieve or sifter to the food processor, spice grinder or blender. Pulse a few more times to achieve the fine grind. Transfer the nuts to your sieve or sifter and repeat the process.
Use the flour immediately or store it for three to four months in an airtight bag or container. It should last about one month in the refrigerator or several months in the freezer. Avoid storing the pistachio flour at room temperature since the oils in the nuts may become rancid.
|
This recipe for Italian Pistachio Cookies is from