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Thursday, 11 June 2015 00:00

Pistachio lemon drops Featured

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Pistachio lemon drops

Ingredients:

- 1 large egg white
- Pinch coarse salt
- 1 cup toasted salted pistachios, finely chopped (about 4 1/2 ounces)
- 1 cup packed light-brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon fresh lemon juice


Preparation:

Step 1: Preheat oven to 325 degrees. Put egg white and salt in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium-high speed until stiff peaks form.

Step 2: Reduce speed to medium; mix in nuts and sugar, then flour and lemon juice.

Step 3: Using a 1 1/4-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until edges are golden, 10 to 12 minutes.

Step 4: Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.


Fonte:http://everylastcookie.blogspot.com/

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