הזכירו לי נא - פיסטוקים, קטניות או לא??
פשוט יש מתכון של ג'ודי מBumbleberry Breeze, של עוגיות פיסטוק לפסח, שאם אכן לא קטניות כמו שאני חושבת, אצטרך לנסות בפסח הבא כי נראות נהדרות!
Italian Pistachio Cookies
thanks to Trissalicious (with only the sugar reduced)
Ingredients:
3/4 c. (90 g.) PLUS another 3/4 c. (90 g.) raw pistachios, shelled
1 c. (120 g.) almond meal
scant 1/2 c. (100 g.) sugar
2 egg whites
Directions:
Lightly toast the pistachios for around 5 minutes (or until just fragrant) in a preheated oven at 325ºF.
Chop the first 3/4 cup of pistachios finely (I use a mini-food processor for this). Be sure to stop before nuts start turning into a paste.
Chop the remaining 3/4 cup of pistachios roughly, using a knife.
Place the finely chopped 3/4 cup of pistachios, almond meal, sugar and egg whites in a medium bowl. Mix well until you form a sticky batter.
Using two tablespoons, form batter into little balls, (at this point, if you find the batter too sticky add a little bit more almond meal to the paste) then roll them in the remaining 3/4 cup of pistachios. about 3//4 inch (2 cm) in diameter or the size of large marbles.
Place then on a baking sheet, and bake for around 11-13 minutes at 350ºF .
Makes 18-22 cookies
