Nutrition per serving may change if servings are adjusted.
1 tablespoon butter
2 tablespoons chopped skinned pistachios, rinsed if salted
¼ cup sugar
3 tablespoons all-purpose flour
1 large egg white
Pinch of ground cardamom, or ginger
Preheat oven to 300°F. Lightly oil a baking sheet or coat it with cooking spray.
Melt butter in a small saucepan over medium heat. Add pistachios and stir until the butter is lightly browned and the nuts are toasted, about 1 minute. Transfer the mixture to a medium bowl. Whisk in sugar. Add flour, egg white and cardamom (or ginger) and whisk until smooth.
Drop the batter by heaping teaspoonfuls, about 2 inches apart, onto the prepared baking sheet. Bake until golden, 12 to 15 minutes. With a spatula, immediately transfer the cookies to a rack to cool. (If the cookies begin to stick before all are removed, briefly return the pan to the oven.)