Italian Pistachio Cookies (Pistachio Macaroons)
Make your own Pistachio Macaroons, but I will warn you, they are dangerously good!
Servings: 36 cookies
Ingredients
- 2 2/3 cups Pistachios Shelled
- 1 1/3 cup Almond Flour
- 1 cup Sugar
- 3 tsp Honey
- 1 tsp Almond Extract
- 2 whole Lemons Zested
- 2 Egg White
- 2/3 cup Powdered Sugar
Instructions
- Preheat oven to 350 degrees
- In a food processor, pulse pistachios with 1/2 the sugar until pistachios are coarsely ground, but not too fine.
- Transfer to large bowl and add remaining sugar, almond flour, almond extract, and lemon zest. Whisk to combine.
- Add egg white and honey. Mix well until the mixture holds it's shape, when pressed together.
- Prepare baking sheet by lining it with parchment paper.
- Sift powdered sugar into a medium size bowl.
- Take a small amount of the cookie dough and roll it into a ball. Then roll it in the powdered sugar, shake some off, and then put on the baking sheet.
- Complete above step until all cookies are on the baking sheet(s) approx 2" apart.
- Flatten cookie balls using a spoon.
- Bake for 12-15 minutes or until they are a light golden brown on the bottom.
- Allow to cool before serving.
- Enjoy!