Sort ingredients
techna
QR Code
Listen
Pdf
Preheat oven to 375°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, add the egg whites and powdered sugar and whisk until the mixture is smooth and glossy and all the sugar is dissolved.
Add the remaining ingredients and gently fold together. The batter will look more like brownie batter than cookie dough.
Note: For the most dramatic crackly tops, whip the egg whites with the powdered sugar first until the sugar fully dissolves, then fold in the dry ingredients. You can also use a blender or stick blender for this.
Stir in the chocolate chips if using.
Portion your cookie dough onto cookie sheets with a few inches between as they spread. Use about 2 tbsp batter per cookie.
Bake for 2 minutes, lower the heat to 350F and bake for another 8-9 minutes, until tops are shiny, crackly, and set, but centers are still soft.
Cool on the baking sheet for 5 minutes, then transfer to a rack.
Once cooled, spoon 1 tbsp of pistachio butter onto a cookie then press another cookie on top.