Paleo Pistachio Cookies2015-12-10
- Yield : 24
- Servings : 4
- Prep Time : 5m
- Cook Time : 25m
- Ready In : 30m
- 1 cup almond flour
- 1 1/2 cups pistachio, finelyground
- 1 1/2 cups pistachios, hulled, chopped
- 1/4 tsp. xanthan gum
- 1/4 cup unpasteurized honey, warmed
- 2 pastured egg whites
Preheat oven to 325°F.
Into a bowl, combine almond, xanthan gum, pistachio meal, honey and egg whites and mix well until fairly moist dough is formed. Add more flour if too runny, more egg white if too firm.
Gently warm ¼ cup of unpasteurized honey on low to make it easy to mix and stir into almond pistachio mix. At this step if you find your mix is far too wet add more pistachio or almond flour ¼ cup or less at a time.
You don’t want the mix too dry though, it should remain fairly moist, if you add too much flour you will need to balance this out with another egg white.
Form 2-inch balls and roll on chopped pistachios,placed in a shallow bowl, until well coated.
Arrange on a lightly greased baking tray, press lightly to flatten balls and bake for 12-15 minutes.