Originally published in The Northern Light
Pistachio lovers rejoice! These tea cookies are sweet and tangy. They are the perfect treat for any occasion. Inspired by a recipe on Food 52, these cookies originated from Sicily where Italy’s best pistachio’s are from. These tasty cookies make great gifts for the pistachio lover in your life.
9 ounces (250 grams) raw shelled pistachios
3/4 cup (150 grams) sugar
1 tablespoon honey
Zest of 1 lemon
Zest of 1 orange
1 to 2 egg whites
3 1/2 ounces (100 grams) dark chocolate (optional, for decoration)
1. Preheat your oven to 350 degrees. Grind the pistachios in a food processor for two minutes until they resemble sand. Combine the pistachios in a bowl with the sugar, honey, and citrus zest. Place one beaten egg white, slowly, and stir until the mixture is combined. You want a dough that you can easily roll into balls or scoop with a teaspoon.
2. If the dough is dry add more beaten egg white from a second egg, making sure it’s not too wet.
3. Roll the dough into small walnut-sized balls and place on a baking tray lined with parchment paper. Bake for about 10 to 15 minutes, or until the cookies begin to turn golden-brown and are firm to the touch on top. Cool completely. Melt the chocolate and drizzle it over the cooled cookies and enjoy.