Guest guest Posted December 27, 2007 Report Share Posted December 27, 2007 These have no flour and are relatively low fat. The only fat comes from the pistachios in any case. The original recipe was for Syrian seder cookies (which would not allow flour) and I added the citrus and cardamon flavors. 1 1/2 cups pistachio - grind or pulverize in a grinder or food processor 2 large egg whites (or 3 small) egg whites. Make into meringue using your favorite technique. A wire wisk works, an electric blender works too. 3/4 cups regular sugar. 6 cardamon pod seeds, ground up or equivalent amount in powder. grated rind of 2 key or mexican limes. Rice waffer paper or parchment paper. Preheat oven to 350F Mix sugar into stiff egg whites, add ground pistachios. Add cardamon and grated lime rind. Drop a tbsp at a time in parchment paper or rice paper wafers. Leave enough room around ther because they will flatten. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 27, 2007 Report Share Posted December 27, 2007 Silly me. I forgot to mention these are then baked at 350F for about 12 minutes or so (check them). And of course the parchment or rice paper should be placed on a glat cookie sheet. , " cabrita_trl " <roseta_lleo wrote: > > > These have no flour and are relatively low fat. The only fat comes from the pistachios in > any case. The original recipe was for Syrian seder cookies (which would not allow flour) > and I added the citrus and cardamon flavors. > > 1 1/2 cups pistachio - grind or pulverize in a grinder or food processor > > 2 large egg whites (or 3 small) egg whites. Make into meringue using your favorite > technique. A wire wisk works, an electric blender works too. > > 3/4 cups regular sugar. > > 6 cardamon pod seeds, ground up or equivalent amount in powder. > > grated rind of 2 key or mexican limes. > > Rice waffer paper or parchment paper. > > Preheat oven to 350F > Mix sugar into stiff egg whites, add ground pistachios. Add cardamon and grated lime > rind. > Drop a tbsp at a time in parchment paper or rice paper wafers. Leave enough room > around ther because they will flatten. > Quote Link to comment Share on other sites More sharing options...
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