Pistachio-Cardamom Thins

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From: EatingWell Magazine Holiday Issue 1996

Pistachios and a touch of cardamom unite here in an addictive cookie.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 tablespoon butter
  • 2 tablespoons chopped skinned pistachios, rinsed if salted
  • 1/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 large egg white
  • Pinch of ground cardamom, or ginger

Preparation

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  • Ready In

  1. Preheat oven to 300 °F. Lightly oil a baking sheet or coat it with cooking spray.
  2. 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.
  3. 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.)

Nutrition information

  • Per serving: 41 calories; 2 g fat(1 g sat); 0 g fiber; 6 g carbohydrates; 1 g protein; 6 mcg folate; 3 mg cholesterol; 4 g sugars; 0 g added sugars; 33 IU vitamin A; 0 mg vitamin C; 2 mg calcium; 0 mg iron; 5 mg sodium; 20 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 other carbohydrate

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