Pistachio-Almond Cookies

Made these with dried, ground, leftover nuts from making my own nut milks in lieu of the almond flour and pistachios. Turned out fantastic, very quick and easy to make, good project if you have little helpers that need to be kept busy. Made half topped with pistachios, the other half with bittersweet chocolate. The cookies are tiny, so the sweetness and intense cardamom were not overwhelming. Next time, I will add orange zest!

Have not made yet, but am thinking this recipe would be great for Passover!

Absolutely delicious. Made exactly as described, using vanilla extract and baking 15 minutes. I appreciated the description for an ideal weight for each portion; it is important for this recipe. My German wife loved them!

I used a tiny ice cream scoop to portion out the 14 gram morsels, rolled them in sifted icing sugar, dusted off the tops with a brush, tossed the pistachios I was using for garnish into the bowl that held the egg whites. The small amount of egg white remaining in the bowl was enough to coat the nuts with a thin film which made them easier to adhere to the sugar dusted cookies and gave them a lovely gloss after baking.

These look like a good use for a couple of egg whites in the freezer. Although they aren't pink or red, these cookies could be part of a Valentine's Day cookie plate. Wondering whether the ingredient list should call for "whole shelled UNSALTED pistachio nuts." Pistachio flour is available from some purveyors.

Wow, for someone who loves cardamom and who tries to avoid gluten when possible, this recipe is a winner. A sublime nutty bite with complex flavor of cardamom is more than satisfying. My husband vows to take them as snack on a skiing trip instead of stale energy bars.

Orange zest is a great idea. I'll try that next. I added more cardamom I think than what it called for but it didn't overwhelm the flavor.

For those of you questioning unsalted vs salted pistachios - I used roasted salted pistachios because that’s what I had. I did skip the addition of sea salt. The cookies were very good and did not taste salty. I would probably go with raw, shelled pistachios if I had a choice, but I don’t think it makes a whole lot of difference unless you’re baking them for some high stakes baking event.

These are delicious. My dough turned out more sandy than sticky, so the cookies were very crumbly in step 6. And most of the powdered sugar was absorbed during baking. So they didn't look all that appealing, but the flavor and texture once the cookies had cooled made me not care how they looked.

These are delicious. I used 3 tsp of cardamom because we love it so much. Also I forgot to whisk the egg whites and I threw everything in the food processor after first grinding the nuts in there. Super easy (finished before the oven started preheating) and they are so good!

Really good. 23 minutes does it. I believe the photo shows larger cookies than 18 grams, and there are only 21 in the photo. So making them a bit larger doesn't hurt. I also added a combination of chocolate and butterscotch bits to the tops of some and mixed them up. You don't need to use an electric mixer. Just a good whisk and get it frothy for about 4-5 minutes.

Granddaughter and I did some Passover reconnaissance tonight. Usually make NYT almond-lemon macaroons (Almendrados) and always a hit. This is unique and delicious. Love the cardamom. No need for extracts imo. Love the idea of some orange zest. Will make both for this year’s Sedar and see if the gang has a preference.

Delicious and special. Used a combo of vanilla and almond extracts. Used freshly ground cardamom — potent! The lesser bake time of 15 minutes was plenty in my oven. Eager to make again soon.

Ground raw pistachios in Cuisinart to flour consistancy. No problem finding almond flour. Used 2.5 teaspoons of cardamon, and almond extract. Refrigerated dough for about 45 minutes; and weighed out 14 grams of dough for each cookie and ended up with 36 exactly. Forgot to set timer at 15 minutes for 1 batch and slightly undercooked them, and they were still as delicious as the rest-crispy on the outside and soft on the inside. The flavors of pistachio, almond, and cardamon blended well together