Flourless Pistachio Cookies (Ka’ik ib’Fis’dok)

[cruelshoes]

Gotta love the Interweb for having lots of delicious recipes. From the Jewish News Weekly of Northern California. If you like pistachios you will really like these - and there is only 3 ingredients in the whole recipe! I think they would be good drizzled with some melted chocolate. You really do have to let them cool completely before taking them off the parchment or they will come apart. Store these between layers of waxed paper or freeze them because they will begin to stick together after a few days.

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 (I used my Silpat), 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.
_________________
-Colleen
Dx 8/05 via bloodwork/biopsy
9-YO son Dx 11/05 via bloodwork/biopsy
Daughters have negative bloodwork - so far!

A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt