Pink Raspberry Pistachio Cookies (Print Version)
# Ingredients:
→ Shell Base
01 -
Fine almond flour (1¼ cups), sieved and super-ground
02 -
Powdered sugar (1¾ cups), strained well
03 -
Egg whites at room temp (3 large), key for good foam
04 -
Plain white sugar (¼ cup)
→ Flavoring & Color
05 -
Regular vanilla drops (½ teaspoon)
06 -
Just a hint of pink food gel for color
→ Filling & Garnish
07 -
Smooth raspberry spread (½ cup), without seeds
08 -
Chopped green pistachios (¼ cup) for sprinkling
# Instructions:
01 -
Warm your oven to 300°F (150°C) and line two cookie sheets with parchment for easy removal later on
02 -
Combine and strain your almond flour with sugar powder, making sure to toss out any lumps for a totally smooth mix
03 -
Whip those room-temp egg whites till they're shiny, slowly adding sugar until you see stiff peaks, then fold in your vanilla and a touch of pink
04 -
Slowly blend your dry stuff into the egg foam until it flows like thick honey - not too thick or runny
05 -
Squeeze out little inch-wide circles onto your lined trays, then tap them firmly to pop any air bubbles inside
06 -
Keep your shells at room temp for 30-60 mins until you can touch the tops without getting sticky fingers
07 -
Stick them in your hot oven for 15-18 mins until they're set and come off the paper without sticking
08 -
After they cool down, pair similar-sized shells and put raspberry jam between them, then sprinkle with pistachios around the edges
# Notes:
01 -
You'll mess up if your egg whites aren't warm from sitting out - cold ones won't fluff right
02 -
When you fold stuff together, go easy - too much mixing will wreck everything
03 -
Don't skip letting them sit before baking - that's what makes the cute little edges form
04 -
You can keep these fancy cookies in a sealed box for about three days