I thought I posted this the other day, but it must have gone into cyber space! Anyway, I made the cookies from the recipe that called for 2 8 oz. cans of almond paste. I couldn't find that at my market, so I used the tubes that are 7 oz. each. They came out flat. The ones on the next tray covered the whole tray! So, I took the remaining dough, maybe 1 cup (?) & added about 1/3 cup flour, 1 tsp. bkg. powder & another egg white. They came out a little puffier & didn't spread as much. I won't make any more right now, but I have a question. What would be the difference between stiffly beaten (not dry)egg whites folded into the dough and egg whites beaten until frothy & poured into the dough in the mixer & beaten with the paddle attachment?
Wait...I did another search for the cookies & completely forgot that I posted this on another forum. I couldn't find this recipe among all mine...I must have kept it as a saved file!
I remember they did come out pretty good. I think you have to bake them just until lightly golden. I'm all out of pistachios & almond paste!!! lol Maybe I'll make them for New Year's! lol
Chewy Pistachio Cookies
1/2 cup egg white, room temp. I used dried egg whites (8 tsps. dried egg whites & 1/2 cup warm water)
1 tsp. almond extract
1-7oz box almond paste, grated
2 1/3 cups 10X sugar
3 Tbls. all purpose flour
2 1/2 cups shelled pistachios
10X sugar to roll the cookies in
3 drops green food coloring
Grind about 2 cups of pistachios, but not into the texture of paste. Coarsely chop the remaining pistachios. You can use your judgement on how many nuts to grind & chop.
Preheat oven to 325 degrees. Line 2-3 cookie sheets (depending on how big you make the cookies) with parchment paper.
In large bowl, combine the eggs whites with green food coloring. Beat egg whites & extract until firm, but not dry. In separate bowl, combine grated almond paste, flour & 10X sugar. Beat until mixture resembles small crumbs. Stir in pistachios. Mix well with wooden spoon. Fold in beaten egg whites.
Drop on parchment paper, either by Tbls. or with wire release scoop. I used the small scoop, but make them bigger if you like. They really don't spread much, so you can put them fairly close, about 1 1/2 inches apart.
I have been using the rack above the center one in the oven. I find that cookies come out more evenly baked.
Bake 12-14 minutes. Centers should be slightly soft & bottoms lightly browned. This keeps them chewy. Cool a couple of minutes before removing them from parchments paper. Gently roll them in 10X sugar & place them on wire racks.
I freeze my cookies, so I didn't roll all of them. Just the one's DH & I ate ! When I want to make a plate to give as a gift, I make the plate right from the freezer. I roll whatever needs to be rolled in 10X sugar then. I think it sticks better.
If you try them, let me know what you think.
Clara
