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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325°C. | 2. In a food processor or blender, blend 1 cup of hulled pistachio nuts until it has been ground into a fine flour similar to the consistency of almond flour. | 3. Combine almond and pistachio flours and egg whites and mix well. | 4. Gently warm ¼ cup of unpasteurized honey on low to make it easy to mix and stir into almond pistachio mix. | 5. At this step if you find your mix is far too wet add more pistachio or almond flour ¼ cup or less at a time. You don’t want the mix too dry though, it should remain fairly moist, if you add too much flour you will need to balance this out with another egg white. | 6. On parchment paper, spread out 1-2 cups of chopped pistachios or other nut preference. | 7. Using a spoon, scoop out 1-2 inch balls and roll them into the chopped pistachios until fully coated. | 8. Flatten balls slightly with a fork and bake for 12-15 minutes. | 9. Allow cookies to bake longer if you find the cookies too soft to the touch. | 10. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond flour	1	cup		-	-	-	-
flour	1 1/2	1/2	ground	546.84	40.2192	47.6406	26.019000000000002
honey	1/4	cup	unpasteurized	-	-	-	-
pistachio	1 1/2	cups	hulled chopped	1033.2	50.1287	37.1952	83.6154
egg white	2			34.32	0.4818	7.194	0.1122

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.