Festive Fish Pie: A Longevity-Boosting Holiday Recipe
This weekend, my daughter and my mom spent an afternoon in the kitchen, testing and perfecting these Golden Hour Pistachio-Almond Cookies.
They started with a classic pistachio-almond cookie recipe and made a few tweaks to fit our lifestyle. We cut back on the sugar, swapping it with allulose for a lower-glycemic option, and added a micro amount of Himalayan Tartary Buckwheat flour for its rich phytonutrients and subtle, nutty depth. Himalayan Tartary Buckwheat flour is extremely strong tasting, so a small bit will go a long way!
My daughter helped roll the dough into little balls, dust them with powdered sugar, and of course taste-test more than a few along the way.
The result? A cookie that’s crisp on the outside, soft and chewy on the inside, delicately sweet, and packed with goodness.
Whether you make them with your own little sous chef or just by yourself, I hope you enjoy these as much as we did. They’re simple, epinutrient-dense, and feel like a little moment of joy in each bite.
See the full recipe below, and let me know if you try them. I’d love to hear how yours turn out!
– DrKF
| Golden Hour Pistachio-Almond Cookies |
Golden Hour Pistachio-Almond Cookies
Ingredients
- 1 cup pistachios raw, unsalted, ground in a coffee grinder; about 120g
- 1 cup almond flour about 100g
- 1/2 teaspoon Baking powder
- 1/4 teaspoon kosher salt
- 1 pinch Himalayan Tartary Buckwheat flour (adds subtle nuttiness & antioxidants)
- 1 large egg
- 1/2 teaspoon almond extract
- 2/3 cup Allulose for lower glycemic load (still sweet, darker browning, softer outside)
- Allulose for rolling or sprinkling
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together ground pistachios, almond flour, baking powder, salt, and a pinch of Himalayan Tartary Buckwheat flour.
- In another bowl, beat egg, allulose, and almond extract until smooth.
- Stir dry ingredients into wet to form a sticky dough.
- Scoop dough into 1-tablespoon balls. Roll lightly in powdered allulose or save to sprinkle after baking.
- Arrange on baking sheet, spaced about 2 inches apart.
- Bake 10–12 minutes, until edges are lightly golden. Allulose browns more quickly so start checking at 9 minutes.
- Cool a few minutes on the baking sheet, then transfer to a rack. Once completely cool, store in an airtight container.
