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Pistachio-Cardamom Thins

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


Pistachio-Cardamom Thins

Makes: 1 dozen cookies

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Total Time:

Ingredients

  • 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

  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

Per cookie: 41 calories; 2 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 6 g carbohydrates; 1 g protein; 0 g fiber; 5 mg sodium; 21 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 other carbohydrate


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Recipe Categories

Ease of Preparation
Easy
Ethnic/Regional
American
Total Time
45 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Servings
8 or more
Preparation/ Technique
Bake
Meal/Course
Snack
Dessert
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