Photo: Molly Mears
Biscotti al Pistacchio Recipe (Pistachio Cookies)
7 ingredients
openrecipes
Charming little bite-sized, powder-coated pistachio cookies inspired by a visit to Mona Talbott's kitchen and the Rome Sustainable Food Project at the American Academy in Rome.
Estimated Nutrition (whole recipe, rough)
374
Calories
13g
Protein
18g
Fat
42g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 1/3 cups / 500 g raw pistachios
- 1 cup / 200 g granulated sugar
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons freshly grated lemon zest
- scant 1/2 cup egg whites / 3 1/2 oz - from 3 large eggs
- 1 cup confectioners' sugar, for coating cookies
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes