Golden Hour Pistachio-Almond Cookies
Course
Baking
Cuisine
American
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
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.