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Pistachio-Ginger Thins

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


Pistachio-Ginger Thins

Makes: 2 dozen cookies

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Total Time:

Ingredients

  • 2 tablespoons butter
  • 1/4 cup chopped skinned pistachios, rinsed if salted
  • 1/2 cup sugar
  • 6 tablespoons all-purpose flour
  • 2 large egg whites
  • 1/4 teaspoon ground ginger

Preparation

  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.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container for up to 1 week.

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

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