Pistachio Rose Amaretti Cookies
• 2 cups finely ground and sifted pistachios • 1 cup Anthony’s Goods Unblanched Almond Flour • 1 ½ cups powdered sugar • 3 egg whites • ¼ tsp Anthony’s Goods Cream of Tartar • 1 ½ tsp pistachio extract • 2 tbsp rose water • More powdered sugar for rolling
These incredibly fragrant cookies are as delicious as they are pretty, and they go perfectly with a cup of espresso. 1. Line two baking sheets with parchment paper and preheat the oven to 325F. 2. Using a hand mixer, beat the egg whites and cream of tartar in a large ceramic or glass bowl until you get stiff peaks. 3. Gently fold in the ground pistachios, almond flour, powdered sugar, rose water and pistachio extract. 4. Using a tbsp scooper, scoop out the dough and roll it in the palm of your hand, then roll it in the powdered sugar until well coated. Place onto the baking sheet. 5. When all of the cookies are shaped and coated in powdered sugar, press down gently on each one to flatten them a bit. This creates the cracked surface. 6. Bake for 25-30 minutes, until the bottoms are brown and the cookies are set to the touch. 7. Let cool before enjoying.