Pistachio Cookies

These naturally gluten-free, chewy pistachio macarons are not only delightfully delicious—they’re also easy to make thanks to the food processor. For bright green holiday cookies, use raw pistachios. If you can’t find them roasted, unsalted nuts also work—they just won’t be as vibrant in color.

Pistachio Cookies
(pistachios, egg whites + honey)
Serves 8 to 10
 
What you need:

2 cups shelled pistachios
¾ cup powdered sugar
½ cup granulated sugar
¼ teaspoon ground cinnamon
½ teaspoon kosher salt
2 large egg whites
½ cup Savannah Bee Company Sunflower Honey

What to do:

1. Wash Up!

2. Make the cookie dough: Preheat the oven to 350°F. Line two rimmed baking sheets parchment paper. Pulse the pistachios in a food processor until they resemble a coarse sand. Add the powdered sugar, sugar, cinnamon, and salt. Pulse until well combined and the mixture resembles fine sand. (Be careful not to blend into pistachio butter!) Add the egg whites and honey and process until the dough comes together into a thick and somewhat sticky consistency.

3. Bake the cookies: Use a 1 to 2 tablespoon cookie scoop to make dough balls and place 3 inches apart onto the prepared baking sheets. Bake the cookies, one batch at a time, until they are soft in the center but not too browned, about 12 to 14 minutes. Let the cookies cool on the pan without moving for 3 to 5 minutes. Remove to a wire rack to cool completely.

To Serve: Stack the cookies up and watch the tower disappear!

Pro Tip: Make this cookie dough a few days ahead of time and keep in the fridge. Let the dough balls come to room temperature before baking.

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happy bees. happy earth.