Jeremiah loves pistachios. Every time I come across a recipe on pinterest involving them I always pin it. I pinned these babies a few days ago from the food blogger Trissalicious and LOVED that there were only four ingredients to them, which 3 out of 4 I already had in my pantry. I didnt have any almond meal lying around and didn’t feel like making my 5th trip to the store this week so I decided to give regular flour a shot. They still turned out great, but it is nice knowing that there is a gluten-free option out there for my gluten-free friends. Anyway, the recipe measurements were in grams so I converted them to oz.

Here is what you need:

6.7oz pistachios (raw, shelled)
3.5 oz flour or almond meal
4.23oz sugar
1.76 oz eggwhites (from around 1 to 2 eggs)
Note: you can add green food coloring if you like to give them more of that pistachio look, I chose not to do this.

Here is how you make them:

Lightly toast the pistachios for around 10 minutes in a preheated oven at 325. Chop the about half of the pistachios finely (you can use a food processor for this) and the other half roughly.
In a bowl place the finely chopped half of pistachios, flour (or almond meal), sugar and egg whites. Mix well (you can add a few drops of food colouring now if you wish) until you form a paste.
Scoop the cookie batter and form into little balls, (at this point, if you find the batter too sticky add a little bit more almond meal to the paste) then roll them in the remaining half of roughly chopped pistachios.
Place on a baking sheet, around 2 cm apart and bake at 350 for around 15 to 20 minutes or when the bottoms are lightly brown. Sprinkle with powdered sugar when cool.