I had recently purchased a lemon for some recipe that I ended up not using, so I knew that there was some cookie out there that I could make. I had found this recipe a while ago, but when organizing recipes, I moved it up as something that I did not want to forget about. This uses lemon and is also gluten free, which I try to do once in a while. I find that the best gluten free recipes are the ones that use ground nuts or almond paste rather than completely relying on gluten-free flour mixture.
I had everything on hand, although I wanted to double the recipe so I picked up additional pistachios. This recipe originally called for raw pistachios, and those are hard to find. I ended up using lightly salted pistachios, and I think they were good for this recipe. They sell pistachios in an astounding number of flavor varieties, which are interesting but probably not the best choice for this recipe.
I almost doubled the recipe, although I was a little shy of the amount of pistachios I needed. Since you use the same amount of sugar and pistachios, this wasn’t much of a problem and I adjusted. While I have gluten in my kitchen, I do my best to reduce the chance of cross contamination. I use (disposable) parchment and I have separate measuring cup for gluten free recipes. These cookies are light as a feather and have a lovely crunch. Don’t be tempted to bake them for “one more minute” or they will get too browned on the bottom.
150 grams pistachio nuts
150g grams sugar
1 tablespoon lemon juice
Zest of 1 lemon
1 egg white
Powdered sugar
Place the pistachios in a food processor with 2 tablespoons sugar. Pulse until the mixture becomes a fine powder. Add the remaining sugar and process to mix. Transfer the mix to a large bowl. Add the lemon juice and zest and the egg white. Stir until it becomes a paste. Cover and refrigerate for at least 30 minutes.
Heat the oven to 400 degrees. Line two baking sheets with parchment paper.
Shape the dough into 1” balls. Roll the balls in powdered sugar and place on the prepared baking sheets. Don’t crowd the cookies or make them too big as they do spread while baking.
Bake for 10 minutes. Allow them to cool for at least 10 minutes on the baking sheet before removing to a wire rack.
Recipe from Cuisine Fiend
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