cookie - Cardamom Pistachio crisps

By tinathorn

Ingredients

• 70 g egg whites (Mine had a few drips of egg yolk in it but it works better with all whites)
• 10 drops of stevia liquid concentrate
• 3 tbsp coconut milk powder (casein free)
• 130 g almond meal
• 1 lemon worth of zest
• 4 g ground cardamom
• 140 g roasted shelled pistachios

Details

Adapted from themoonblushbaker.blogspot.com.au

Preparation

Step 1

Pre heat oven to 180c. Line a loaf tin 8cm by 27cm tin with baking paper, extending the paper 3cm above the tin on each side.

In a food processor blend your milk powder spice, lemon zest and almond meal. Set aside.

In large bowl, Whip your egg whites to stiff peaks. Fold in your dried ingredients from the food processor. It will go a bit flat, but that is OK. Then stir in the nuts till just combined.

Place the mix in the pan, spread and smoothing it out as you go ( Note: I did not smooth mine out enough so that why it is rounded, if you like to have shape you can just roughly spread it)

Bake for 30 minutes, until it a barely brown on top. Cool in tin until it complete cool(overnight is best).

Preheat oven to 150C. line two baking trays with baking paper.

Use a toothed knife to cut length ways down the loaf. You should aim to get them as thin as possible, just go slowly here because it tough loaf to handle. Place on tray.

Once filled bake for 20 minutes, leave to cool on trays to dry out some more.