Pistachio-Cardamom Thins

Your rating: None Average: 5 (1 vote)

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

Pistachio-Cardamom Thins

Makes: 1 dozen cookies

Active Time:

Total Time:


  • 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


  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.)


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

More From EatingWell

Recipe Categories

Ease of Preparation
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Total Time
45 minutes or less
8 or more
Preparation/ Technique
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner