Sicilian Pistachio Cookies

By á-122

Ingredients

• 1 1/2 C raw pistachios (shelled and unsalted), plus extra for garnish. (Use T Joe's 8 oz. bag pistachio halves and pieces.)
• 1/2 C almond meal
• 1/2 C granulated sugar
• 2 tsp honey
• 1 tsp vanilla extract
• zest of 1 lemon
• 2 large egg whites
• scant 1/2 C powdered sugar

Preparation

Step 1

Preheat to oven to 350 degrees. In a food processor, pulse the almond meal, pistachios and half of the sugar measure until finely chopped (but not fully ground). Transfer to a large bowl and combine with the vanilla, lemon zest and honey. Add the whites and mix. Add the sugar and gently combine. (You might find it easier to use your hands.) Form into tablespoon-sized balls and sprinkle with powdered sugar to coat. Transfer to baking sheets lined with parchment, leaving about an 1 1/4″ distance between each cookie. Press a pistachio into each cookie for garnish.
Bake 15-25 minutes until fragrant, crackled and golden brown. When cooled, transfer to an air-tight container for up to 2 weeks.
Note: If you don’t already have almond meal in your pantry, don’t buy it but substitute an extra 3/4 C + 2 Tbsp pistachios. (I didn’t have enough pistachios and subbed in almond meal.) I sought out a natural-foods store with a sizable bulk section for the shelled pistachios, which can be expensive at some markets.