Pistachio-Ginger Thins
Pistachio-Ginger Thins requires around 45 minutes from start to finish. This recipe makes 24 servings with 40 calories, 1g of protein, and 2g of fat each. For 6 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced hor d'oeuvre. 6 people have made this recipe and would make it again. It is a good option if you're following a lacto ovo vegetarian diet. If you have butter, ground ginger, flour, and a few other ingredients on hand, you can make it. It is brought to you by Eating Well. Taking all factors into account, this recipe earns a spoonacular score of 3%, which is improvable. If you like this recipe, you might also like recipes such as Chocolate Pistachio Thins, Pistachio-Cardamom Thins, and Ginger Thins.
Servings: 24
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
2 tablespoons butter
2 large egg whites
6 tablespoons all-purpose flour
1/4 teaspoon ground ginger
1/4 cup chopped skinned pistachios, rinsed if salted
1/2 cup sugar
Equipment:
baking sheet
sauce pan
oven
bowl
whisk
spatula
frying pan
Cooking instruction summary:
Preheat oven to 300F. Coat 2 baking sheets with cooking spray.Melt butter in a saucepan over medium heat. Add pistachios and stir until the butter is lightly browned, about 1 minute. Transfer the mixture to a bowl. Whisk in sugar. Add flour, egg whites and ginger and whisk until smooth. Drop the batter by heaping teaspoonfuls, about 2 inches apart, onto the prepared baking sheets. Bake, one sheet at a time, until golden, 12 to 15 minutes. Immediately transfer the cookies with a spatula to a rack to cool. If the cookies begin to stick before all are removed, return the pan briefly to the oven.
Step by step:
1. Preheat oven to 300F. Coat 2 baking sheets with cooking spray.Melt butter in a saucepan over medium heat.
2. Add pistachios and stir until the butter is lightly browned, about 1 minute.
3. Transfer the mixture to a bowl.
4. Whisk in sugar.
5. Add flour, egg whites and ginger and whisk until smooth. Drop the batter by heaping teaspoonfuls, about 2 inches apart, onto the prepared baking sheets.
6. Bake, one sheet at a time, until golden, 12 to 15 minutes. Immediately transfer the cookies with a spatula to a rack to cool. If the cookies begin to stick before all are removed, return the pan briefly to the oven.
Nutrition Information:
covered percent of daily need
