I love these Pistachio Cookies. 🙂 They are easy to make and even easier to eat. They do not contain refined sugar and are gluten free to boot. I have been known to eat half a batch of these in one sitting as they are so moreish, but if you are not as much of a glutton as I am, they can be stored in a air tight container for up to a week. Yeah, right!
The trick for these pistachio cookies is to pulse the pistachios in a grinder enough so that the nuts (or technically I should say seeds) become tacky and clump together a bit. Too little pulsing will mean that the cookies are a bit crumbly and do not hold their shape very well. Chilling the dough before cooking will also ensure that the cookies hold together better.
Pistachios are known to be a rich source of protein, dietary fibre, vitamin B6 and calcium, so fill your boots and eat away 🙂 🙂 . Having said that they are also pretty calorific so perhaps their consumption needs to be monitored at least a little bit!
I hope you enjoy making and eating these easy, tasty pistachio cookies as much as I do!