Pistachio Lemon Drops

Believe it or not, these delicious and delicate cookies only have 6 simple ingredients.  They are like little bits of the California sunshine in every bite.   Once you bite into them, they just melt in your mouth.  There are two minor negatives, however.  One, the recipe does not make very many, only about 1 1/2 dozen, which brings me to number two.  They do not last very long, especially since it is very hard to stop at just one.  Fortunately though, they are pretty easy to make.  They are the perfect little treat to go with high tea, or to serve beside a dish of sorbet, or even to just enjoy on their own.

 

This is all you need.

 

The process of making cookies.

Pistachio Lemon Drops

1 large egg white

pinch of salt

1 cup toasted, salted pistachios, finely chopped (about 4 1/2 oz) I chopped my nuts in the food processor, by pulsing them until they were finely chopped, but not completely ground up.

1 cup tightly packed light brown sugar

1 TBSP flour

1 tsp lemon juice

 

Preheat oven to 325*F.

Separate the egg.  You Are only using the white.  Add a dash of salt, and use a mixer at high speed to beat the egg white until it forms stiff peaks.  Add your chopped nuts and brown sugar.  Mix at a medium speed until everything is incorporated and blended together well.  Add your flour and lemon juice and mix again.

Use an ice cream scooper that is about 1 1/4 ” and scoop the dough out onto a parchment paper lined baking sheet, about 2″ apart.  Bake at 325* F for about 15-18 minutes, rotating them at about the half way point.  Let cool.  These can keep in an airtight container for about 3 days, assuming they don’t all get eaten by that time.

As far as cookies go, these are relatively healthy, since they are mostly chopped pistachios.