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

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees F. Coat 2 baking sheets with cooking spray.

  • 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 Facts

41 calories; 1.6 g total fat; 0.7 g saturated fat; 3 mg cholesterol; 5 mg sodium. 20 mg potassium; 6.1 g carbohydrates; 0.2 g fiber; 4 g sugar; 0.8 g protein; 33 IU vitamin a iu; 6 mcg folate; 2 mg calcium; 2 mg magnesium;

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Rating: 5 stars
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! Read More