Anyone else out there a pistachio lover? Then these chewy pistachio cookies are for you! Such an easy, quick and absolutely delicious cookie recipe, made with pistachio and almond meal. Ready in less than 30 minutes, these chewy Pistachio Crinkle Cookies are gluten free and seriously one of the best cookie recipes I think I've come up with!
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THE PERFECT CHEWY, GLUTEN-FREE COOKIE
If you're after a delicious, light cookie with the perfect amount of chewiness, combined with a gorgeous crispy outer crunch, then you have to try My Pistachio Crinkle Cookies. Seriously, they're just that good!
After returning from a week's holiday on the NSW South Coast, chasing whales, tulips and waterfalls and wondering what to bake when I got home, I was faced with just a few eggs, some almond meal and (thank goodness!) a packet of pistachios. So I ground those little green gems into a powder, added it to the almond meal and voila....heaven!
With the boys all waiting for their Mumma to bake them something (I think they missed me!), I had these chewy little pistachio crinkle cookies ready in no time. A delicious, quick and easy cookie recipe became my saviour.
INGREDIENTS NEEDED FOR PISTACHIO CRINKLE COOKIES
- PISTACHIO AND ALMOND MEAL: Almond meal is readily available from the supermarket. To make pistachio meal, I grind pistachios in my food processor -just blitz them for a few seconds.
- CASTER SUGAR: for a little bit of sweetness. These cookies aren't crazy sweet -the texture is the feature here.
- VANILLA EXTRACT: because great quality vanilla is life!
- BAKING SODA: to help give these little cookies some lift.
- EGG WHITES: whipped to give these cookies their amazing texture (think macaron).
It was a bit of an experiment, but I based this easy cookie recipe on a tried and true favourite; Lemon Crackle Cookies, with just a couple of adjustments. I replaced some of the almond meal with ground pistachios, and the lemon juice was replaced with vanilla extract. Not exactly rocket science, but pretty damn good! Needless to say, they were a huge hit. The recipe made 18...half of them were snapped up almost as soon as they came out of the oven!
Quick & Easy Cookies
With the almond meal and ground pistachios being combined with the sugar and vanilla extract, and then folding through the egg whites, the cookies are very similar in texture to a macaron, but without the fuss!
They're super quick and very easy to make, with only a hand beater needed to whisk the egg whites.
So...if you're like me and love anything with nut meal (especially pistachio!), you're going to love this easy pistachio cookie recipe. Bake them now! You'll thank me later!
Pistachio Crinkle Cookies
Equipment
- hand held mixer
Ingredients
- 90 g Pistachio meal
- 150 g Almond meal
- 220 g Caster sugar
- ¼ teaspoon Baking soda
- 1 tablespoon Vanilla extract
- 2 Egg whites
- 50 g Icing sugar sifted, to roll cookies in
Instructions
- Pre-heat oven to 160° celsius
- Place icing sugar into a small bowl
- Combine almond meal, pistachio meal, caster sugar, baking soda and vanilla extract in a large bowl
- In a separate bowl, whisk the egg whites until soft peaks form
- Fold egg whites into the rest of the mix, until smooth
- Using a medium size ice cream scoop, roll tablespoons of mixture into balls, then toss them into the icing sugar, one at a time
- Place the sugar-coated cookie balls onto a cookie tray lined with baking paper, leaving space for the cookies to spread slightly
- Bake cookies at 160° for 15 minutes, until very lightly golden
- Slide baking paper and cookies onto a cool surface for 10 minutes, before cooling completely on a rack.
Notes
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