These flourless cookies are flavored with pistachios and orange blossom water, and studded with whole pistachios. Once baked, they freeze well for up to three weeks.
To watch Jennifer Abadi make these cookies and mint tea, see the video below!
- 1 ¼ cups pistachios (½ cup unsalted pistachios +¾ cup salted pistachios is recommended)
- ¼ tsp kosher salt (only add if NOT using salted pistachios)
- 6 Tbsp granulated sugar
- egg whites from 1 large egg
- 1 tsp orange blossom water (optional but recommended)
- ¼ cup whole unsalted pistachios (without the shells), to decorate
- confectioners’ sugar (optional)
Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside.
Place the pistachios, salt (if not using salted pistachios) and sugar in a food processor and pulse until blended but still very coarsely ground (mixture should be slightly chunky with some pieces about 1/8 inch).
Add the egg whites and orange blossom water and pulse again until mixture turns into a thick dough (it’s good if the nuts remain a bit chunky).
Scoop out 1 level Tbsp of the dough and, using your thumb, push the dough out onto the prepared baking sheet, leaving one inch in between each cookie. (Do not press down on the batter — leave it rough around the edges!) Press one whole pistachio vertically into the center of each cookie.
Bake until lightly golden around the edges, about 15 minutes.
Cool for half an hour before removing from the parchment paper or the cookies may break apart too easily.* To serve, arrange close together on a nice platter or plate, sprinkled with confectioners’ sugar, if desired.
* Note: You may freeze the cookies at this point by placing them between layers of parchment paper and tightly sealing inside a plastic container. They will last up to three weeks. When ready to serve, remove each layer of cookies on the paper and place on the countertop to defrost 20 minutes. Sprinkle with confectioners’ sugar (if desired) and serve.