Nutrition per serving may change if servings are adjusted.
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
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.)
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