Shared by Ruth and Gabriel Stulman
Shared by Ruth and Gabriel Stulman
Pistachio Cookies
Yield: 30 cookies
Pistachio Cookies
Yield: 30 cookiesFamily Journey
Rabat, MoroccoAlexandria, VAFairfax, VA
New York City
This recipe is featured in our cookbook "The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long." For more holiday recipes from around the world, get your copy!
This recipe was shared by Ruth and Gabriel Stulman. Read more about their family in "Sharing Mimouna With Neighbors — in Morocco and Virginia" and try their recipes for mufleta (crepes with butter and honey) and boules aux noix (walnut balls).
Ingredients
- 2 ½ cups raw pistachios
- 1 cup sugar
- ½ teaspoon kosher salt
- 1 large egg
- 1 large egg yolk
- 1 tablespoon rosewater
Preparation
Step 1
Put the pistachios in the bowl of a food processor and pulse until coarsely ground. Transfer the nuts to a large bowl, add the sugar and salt, and stir to mix.
Step 2
Whisk together the egg, egg yolk, and rosewater, pour into the nut mixture, and stir to blend. Chill the cookie dough for about 30 minutes.
Step 3
Place the racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper.
Step 4
To shape the cookies, scoop up 2 heaping teaspoons of dough for each one and drop in a single mound onto the prepared baking sheets, leaving 2 inches of space between the cookies.
Step 5
Bake until lightly golden and slightly browned around the edges, 18 to 22 minutes, rotating the pans top to bottom and front to back about halfway through the cooking time. Let cool on a wire rack.
Step 6
The cookies keep nicely in an airtight container for up to three days.
