Description
Gesine Prado’s Pistachio Star Cookies are naturally gluten-free and dairy-free, featuring a nutty flavor and soft texture.
Ingredients
Scale
- 4 2/3 cups roasted pistachios
- 3 3/4 cups confectioners’ sugar
- 1/2 tsp cinnamon
- 2 large egg whites (for cookies)
- 1 large egg white (for meringue)
- 1 cup confectioners’ sugar (for meringue)
Instructions
- Preheat oven to 300°F. Line baking sheets with parchment paper.
- In a food processor, grind pistachios until fine. Pulse in 2 3/4 cups of confectioners’ sugar and cinnamon.
- Add the 2 egg whites and process until a sticky dough forms.
- On a surface dusted with the remaining 1 cup of confectioners’ sugar, roll the dough to 1/4-inch thickness.
- Cut out stars with a 2-inch cookie cutter, dipping the cutter in sugar to prevent sticking. Place on prepared pans.
- Make the meringue: Whisk 1 egg white to stiff peaks, then gradually whisk in 1 cup of confectioners’ sugar until thick and glossy.
- Pipe or spoon the meringue onto each cookie.
- Bake for 15-17 minutes, until the meringue is set. Cool completely.
Notes
- Prep Time: 30 minutes
- Cook Time: 15-17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 10mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg