I tried several new Passover recipes last week but since it was a busy time, we didn’t get a chance to photograph them all, though they were all delicious, the one that got the most attention were these almond pistachio cookies. The recipe is from one of my favourite food blogs, Baroness Tapuzina. I knew I had to try the recipe as soon as she posted it; she actually posted two flourless cookie recipes that are kosher for Passover but I thought I would give our pancreases a break before making the second one, I really highly recommend that you take a look at the fudgy chocolate-walnut cookie recipe and all her other delicious recipes as well of course.
The dough for the flourless cookies is made with just a few ingredients, nuts, sugar, egg white and a little orange blossom water. They are not too sweet and although optional, the orange blossom water adds a delicate dimension of flavour to the almond and pistachio cookies. The contrast of textures also makes it difficult to stop after just one cookie; they are soft on the inside and very crunchy on the outside.
- 225 grams roasted and salted pistachios
- 100 grams sliced almonds (or almond meal)
- 120 grams granulated sugar
- 2 egg whites, at room temperature, lightly beaten
- 1 teaspoon orange blossom water (optional)
Preheat the oven to 325F, line two baking sheets with parchment paper.
In the bowl of a food processor, finely grind 90 grams of the pistachios and the almonds with the granulated sugar. Chop the remaining pistachios coarsely, and set aside.
In a medium bowl, combine the ground pistachio mixture, egg whites and orange blossom water, if using. If the mixture looks too soft, add about a tablespoon of almond meal.
Form the cookies using a tablespoon or a cookie scoop and drop the cookies in the chopped pistachio bowl, coat them all over with pistachios and place on a cookie sheet, bake for 10-13 minute (depending on the size of the cookie) and let them cool on the baking sheet for 10 minutes.