For a richer flavor, use browned butter. Cook the butter a bit longer until it turns a nutty brown color before adding the pistachios. Make sure your egg whites are at room temperature; they'll whip up better. Store the cooled cookies in an airtight container to maintain their crispness.
Pistachio Thins
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING12 People
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VIEWS12
Delicate and airy, these wafer-thin cookies deliver a concentrated burst of pistachio flavor. A hint of cardamom elevates the nutty profile, creating an irresistible treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Cholesterol3 mg
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Fiber0 g
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Protein3 g
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Saturated Fat1 g
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Sodium46 mg
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Sugar4 g
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Fat2 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 300 degrees F (150 degrees C). Lightly grease cookie sheets. (5 minutes)
02
Step
5 mins
In a small saucepan over low heat, melt the butter. Add the chopped pistachios and stir constantly until the butter is lightly browned and the pistachios are toasted, about 2-3 minutes. Pour the mixture into a mixing bowl. (5 minutes)
03
Step
5 mins
Whisk in the granulated sugar and egg whites until well combined. Gradually mix in the all-purpose flour and ground cardamom until the batter is smooth and free of lumps. (5 minutes)
04
Step
5 mins
Drop the batter by teaspoonfuls onto the prepared baking sheets, leaving about 2 inches between each cookie. (5 minutes)
05
Step
15 mins
Bake for 12-15 minutes, or until the edges are golden brown. Watch carefully to prevent burning. (15 minutes)
06
Step
10 mins
Immediately transfer the cookies to a wire rack to cool completely. They will crisp up as they cool. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Kian Schuster
Jun 29, 2025These are so delicate and flavorful! The cardamom is a lovely touch.
Brenna Stroman
Jun 3, 2025Easy to make and impressive to serve. A definite crowd-pleaser!
Alfred Schoen
May 25, 2025I love how thin and crispy they are. Perfect with a cup of coffee.