Using raw pistachios will result in bright green pistachio cookies, but they’ll be a tad milder in flavor. Cookies made with toasted pistachios will be slightly brown, with a robust nutty flavor.

　　

Ingredients

Makes 16 cookies

　　2 cups (280 grams) raw or toasted unsalted pistachios (see Note)

　　1 cup (200 grams) granulated sugar

　　¾ cup (75 grams) confectioners’ sugar

　　½ teaspoon kosher salt

　　¼ teaspoon ground cardamom

　　2 large egg whites

　　1 tablespoon vanilla extract

　　

Step 1

Preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper or nonstick baking mats.

　　

Step 2

In the bowl of a food processor fitted with the blade attachment, combine the pistachios, granulated sugar, confectioners’ sugar, salt, and cardamom. Process until the pistachios are the texture of fine sand and there are no visible pieces of pistachio left, 60 to 90 seconds. Transfer the mixture to a large bowl and add the egg whites and vanilla extract. Mix with a rubber spatula until a thick, paste-like dough forms.

　　

Step 3

Using a medium 1¾-inch (#40) cookie scoop or 2 tablespoons, portion out the dough and roll into balls. (The dough will be sticky, so don’t fret if they are not perfect balls.) Place the dough balls at least 3 inches apart on the prepared baking sheets (8 per sheet).

　　

Step 4

Bake both sheets at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through baking, until the tops of the cookies crack and the bottoms are just starting to brown, 12 to 14 minutes. (Don’t overbake the cookies. They aren’t the kind of cookie that browns that much on the top. It’s best to err on the side of underbaking for this recipe.) Let the cookies cool completely on the baking sheets before removing with an offset spatula.

　　Cooks' Note

　　Toasting nuts: If your nuts are raw, scatter them on a rimmed baking sheet in a single layer and bake at 350°F until darkened in color slightly and very fragrant. It should take 15 to 20 minutes for peanuts, 7 to 10 minutes for pistachios and almonds, and 10 to 15 minutes for hazelnuts, cashews, and macadamia nuts.

　　Make ahead: If wrapped tightly in plastic, the dough can be stored in the refrigerator for several days before baking. If too firm to scoop, let sit at room temperature for 15 minutes and try again.

　　Storage: The cookies will keep in an airtight container for up to 1 week.

　　Reprinted with permission from Cookies. Copyright © 2021by Jesse Szewczyk. Photographs copyright © 2021 by Chelsea Kyle. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House. Buy the full book from Penguin Random House or Amazon.