Thursday, December 27, 2012
Still into the whole holiday baking routine? Allow me to throw another idea into the mix.
Basically all I did was take my pignoli cookie recipe and turn it into my pistachio cookie recipe.
Who knew this baking game was so simple!
You get yourself a can of pistachio paste, see. Then empty it into the food processor and add sugar and a couple egg whites.
In about 30 seconds your dough is done.
Pinch out some dough and form a cookie, then top with three or four raw pistachios.
Line them up on parchment paper and toss in the oven at 300 degrees F for around 25 minutes.
And that is that.
This batch is on its way to Shyster Jersey Lawyer Friend. Who, coincidentally, left a batch of very fine pignoli cookies at my front door only yesterday.
Thanks, Shy! See you in a bit.
Makes about a dozen cookies
1 11-oz can pistachio paste
1/2 cup sugar
3/4 cup confectioners sugar
6 tbsp flour
2 extra large egg whites
Preheat oven to 300 degrees F
In a food processor, crumble the pistachio paste, then add the sugars and flour and mix until fine
Add the egg whites and mix until dough forms
Scoop out small amounts of the dough (wet hands help and so I keep a bowl filled with water on hand), then press three or four pistachios on top
Place on a baking sheet lined with parchment paper and bake for 15 minutes
Rotate the sheet and bake another 10 minutes
Allow to cool, give a light dusting of confectioners sugar and serve