Pistachio-Ginger Thins

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

Makes: 2 dozen cookies

Active Time: 20 minutes

Total Time: 45 minutes

Nutrition Profile

Diabetes appropriate | Low carbohydrate |

View Our Nutrition Guidelines »

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

Preheat oven to 300°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.

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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