Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Buttery Pistachio Cookies

Submitted by: Mary on 08/11/2003
2554 views
2.84 avg rating
194 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

1 C Splenda granular
1 C Butter, softened
2 Eggs
2 t Vanilla
2 3/4 C Almond flour

1 1/4 C Finely chopped salted pistachios, toasted
1/4 t Salt
1 Egg white
1 T Water

Directions

Combine splenda and butter in large mixer bowl. Beat at medium speed, scraping bowl often until creamy.



Add 2 eggs and vanilla. Continue beating, scraping bowl often until well mixed. Reduce speed to low, add almond flour, 1 cup pistachios and salt. Beat until well mixed.



Divide dough in half. Wrap in plastic food wrap. Refrigerate until firm.



Heat oven to 350F degrees. Roll out dough on surface that has been lightly dusted with almond flour, one half at a time (keep other half refrigerated). Roll to 1/4 inch thickness. Cut with 2 1/2 inch round cookie cutter, cut each round in half. Place 1 inch apart onto greased cookie sheets.



Beat together egg white and water in small bowl. Brush tops of cookies lightly with egg mixture, sprinkle with remaining chopped pistachios.



Bake for 10 to 12 minutes or until edges are lightly browned.

Servings

6 dozen

Calories

3

Time to prepare

1 hour

Difficulty

Easy
 

Comments

 
 
Search