Print
Email
Add a photoServings: 12
Ingredients
- 1 1/2 c. pistachio nuts
- 1 lrg egg
- 2 lrg egg whites
- Grated zest of 1/2 orange
- 1/2 c. all-purpose flour
- 1 c. sugar
Directions
- Heat oven to 400 degrees. Place the nuts in the bowl of a food processor fitted with the blade attachment. Pulse nuts till medium grnd, and set aside.
- In a medium bowl, mix together egg, egg whites, and zest. Add in flour and sugar, mixing till combined. Stir in nuts. Line a baking sheet with a Silpat baking mat. Place 1 Tbsp. batter on the mat, and repeat, spacing dollops at least 2 inches apart. Moisten your fingertips with water, and flatten dollops slightly.
- Bake tuiles 8 min, rotating pan halfway through cooking. Using a spatula, remove tuiles from baking sheet, and lay them over a rolling pin to curl. Let tuiles cold completely on pin. If the tuiles become too cold before shaping, return to oven 30 seconds. Store in an airtight container up to 1 week.
- This recipe yields 2 dozen cookies.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 12 servings | |
| Calories 183 | |
| Calories from Fat 70 | 38% |
| Total Fat 7.82g | 10% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 64mg | 3% |
| Potassium 187mg | 5% |
| Total Carbs 25.03g | 7% |
| Dietary Fiber 1.8g | 6% |
| Sugars 17.99g | 12% |
| Protein 5.07g | 8% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
