Sicilian Pistachio Cookies
I only spent one summer in Sicily as a child, but I remember being very impressed and chubbed up as a kid. Eating sweets made with pine nuts, dense ricotta-filled pastries, gelato and cookies made with almond meal and pistachios.
Recipe Adapted from Scarpetta Dolcetto‘s Sicilian Pistachio Cookies
- 1 cup pistachios (shelled and unsalted), plus a handful extra for garnish
- 3/4 cup almond meal
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 3/4 tsp lemon zest
- 1 large egg white
- 1 1/2 tsp honey
- scant 1/2 cup powdered sugar
- Preheat to oven to 350 degrees. In a food processor, pulse the almond meal, pistachios and half of the sugar measure until finely chopped (but not ground).
- Transfer to a large bowl and combine with the vanilla, lemon zest and honey. Add the whites and mix. Add the sugar and gently combine.
- Form into tablespoon-sized balls and roll in the powdered sugar to coat. Transfer to baking sheets lined with parchment, leaving about an 1 1/4″ distance between each cookie. Press a pistachio into each cookie for garnish. (I used almonds just for fun)
- Bake 15-18 minutes until fragrant, crackled and golden brown. When cooled, transfer to an air-tight container for up to 2 weeks.
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