If you’re a pistachio fiend like I am, and regardless of whether you’re Jewish or gentile, these are the most addictive, amazing pistachio “cookies” you’ll ever have. In actuality, they are meringues, not cookies, because they are completely flourless and are held together with egg whites, but they are so much more substantial than a simple meringue. And they are unbelievably easy to make.
You too can make these pistachio cookies. Click on “Read the rest of this entry” for more.
Ka’ik ib’Fis’dok (Flourless Pistachio Cookies) | Makes 12-18
1 1/2 cups shelled pistachios
2 large egg whites
3/4 cup granulated sugar
Preheat oven to 350 degrees. Place the pistachios in a food processor and blend until finely ground. Set aside. In a large bowl, beat the egg whites on high speed with an electric hand-held mixer, until stiff peaks form. Gently pour sugar over stiff egg whites and fold in with a wooden spoon. Add the pistachios and fold in with a wooden spoon, until fully incorporated.
One tablespoon at a time, place the pistachio dough on a greased baking sheet, leaving 1 inch between each cookie. Bake until lightly golden around the edges, about 15 minutes. Cool 30 minutes before removing from the sheet or cookies may break.
We doubled up some of the cookies and filled the middles with melted chocolate.