Rosemary Dzatko of Cuyahoga Falls tries to add a new recipe to her list of Christmas cookies every year. These pistachio cookies came about when she was trying to create a cookie that would look green, or Christmasy, on her cookie plate. While the resulting cookie isn’t very green, it is tasty with the consistency of an almond macaroon. Plus, her use of almond flour means these cookies are gluten free.
¾ cup pistachio nuts
50 whole pistachios for garnish
2 tbsp. sugar
1 cup sugar
1⅔ cups almond flour
1½ eggs (beat 1 egg and pour into a measuring cup. Use half of this amount, plus one whole egg)
In a small food processor, combine the ¾ cup of pistachios with the 2 tablespoons of sugar and pulse until finely ground.
Transfer to the bowl of a stand mixer fitted with a paddle attachment and add the flour and the remaining 1 cup of sugar. Mix on low speed to combine. On a medium speed, add the eggs, mixing until incorporated.
Cover and refrigerate the dough for at least 8 hours.
Preheat the oven to 325 degrees.
Line 2 sheet pans with parchment paper or a silicone baking liner.
Scoop up a spoonful of the dough and roll into little balls about ¾ inch in diameter. Arrange on sheet pans, spacing them about 1 inch apart. You should have at least 50 balls. Press a whole pistachio nut into the top of each ball, flattening the dough slightly.
Bake the cookies, rotating the pans at halfway point to ensure even baking, for 10 to 12 minutes or until they spread slightly and are lightly browned on the edges.
Let the pans cool on racks for 5 minutes and then transfer the cookies to racks to cool completely.
The baked cookies will keep at room temperature for up to 3 days or in a freezer for up to 2 weeks.
Makes about 50 cookies.