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

Source: EatingWell Magazine, Holiday Issue 1996


Recipe Summary test

45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees F. Lightly oil a baking sheet or coat it with cooking spray.

  • 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.

  • 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 Facts

41 calories; protein 0.8g; carbohydrates 6.1g; dietary fiber 0.2g; sugars 4.3g; fat 1.6g; saturated fat 0.7g; cholesterol 2.5mg; vitamin a iu 32.9IU; folate 6.5mcg; calcium 2.2mg; iron 0.2mg; magnesium 2.2mg; potassium 20mg; sodium 4.8mg.

1/2 other carbohydrate