Pistachio Crinkle Cookies
A perfectly chewy pistachio cookie, with a beautifully crispy shell. An easy cookie recipe that will have these babies ready in under 30 minutes
Servings: 18
Equipment
- hand held mixer
Ingredients
- 90 g Pistachio meal
- 150 g Almond meal
- 220 g Caster sugar
- ¼ tsp Baking soda
- 1 tbsp 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
If you can't find pistachio meal, just use a small food processor to grind pistachios
(I use a smoothie blender)