Pistachio-Ginger Thins

Pistachio-Ginger Thins

1 Review
From the EatingWell Kitchen

These pistachio-ginger cookies make a fine accompaniment to a fruit compote.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 2 tablespoons butter
  • ¼ cup chopped skinned pistachios, rinsed if salted
  • ½ cup sugar
  • 6 tablespoons all-purpose flour
  • 2 large egg whites
  • ¼ teaspoon ground ginger


  • Active

  • Ready In

  1. Preheat oven to 300°F. Coat 2 baking sheets with cooking spray.
  2. Melt butter in a saucepan over medium heat. Add pistachios and stir until the butter is lightly browned, about 1 minute. Transfer the mixture to a bowl. Whisk in sugar. Add flour, egg whites and ginger and whisk until smooth. Drop the batter by heaping teaspoonfuls, about 2 inches apart, onto the prepared baking sheets. Bake, one sheet at a time, until golden, 12 to 15 minutes. Immediately transfer the cookies with a spatula to a rack to cool. If the cookies begin to stick before all are removed, return the pan briefly to the oven.
  • Make Ahead Tip: Store in an airtight container for up to 1 week.

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; 33 IU vitamin A; 0 mg vitamin C; 2 mg calcium; 0 mg iron; 5 mg sodium; 20 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ other carbohydrate

Reviews 1

February 07, 2013
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By: EatingWell User
Crispy Cookie Perfection! Why all the fuss making your typical cookie dough cookies when you can whip up these heavenly crispy, guilt-free, tasty little thins in an instant? My husband loves me even more since I made these for him. You have to try them! I used chopped almond and added a bit of chopped crystalized ginger. Soooo good! Pros: Quick, Easy, guilt-free, unique Cons: Recipe needs doubling cuz they disappear so fast!
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