Letting this batter stand allows the pretty green tint of the pistachios to develop. If you don't have a piping bag, use a small plastic bag with a corner snipped off.
- Portion size 32 servings
- Credits : Canadian Living Magazine: December 2008
MethodIn large bowl, beat egg whites until soft peaks form; beat in sugar until stiff glossy peaks form. In separate bowl, whisk together 1-3/4 cups (425 mL) of the pistachios, flour, cardamom and salt ; fold into egg whites. Let stand for 5 minutes.
With damp hands, roll by rounded 1 tbsp (15 mL) into balls. Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets; press into 1-1/2-inch (4 cm) rounds. Bake in 325°F (160°C) oven until firm to the touch and bottoms are golden, 15 to 18 minutes. Let cool on pan on rack.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Using piping bag fitted with small plain tip, pipe chocolate over cooled cookies. Sprinkle with remaining pistachios. Let stand on rack until set. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days.)
Nutritional facts Per cookie: about
- Sodium 7 mg
- Protein 2 g
- Calories 61.0
- Total fat 3 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 7 g
- Iron 1.0
- Folate 1.0
- Calcium 1.0