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:

Quickview
40k Calories
0.76g Protein
1g Total Fat
5g Carbs
0% Health Score
Limit These
Calories
40k
2%

Fat
1g
2%

  Saturated Fat
0.67g
4%

Carbohydrates
5g
2%

  Sugar
4g
5%

Cholesterol
2mg
1%

Sodium
12mg
1%

Get Enough Of These
Protein
0.76g
2%

Selenium
1µg
2%

Manganese
0.04mg
2%

Vitamin B1
0.03mg
2%

Vitamin B2
0.02mg
1%

Vitamin B6
0.02mg
1%

Folate
4µg
1%

Copper
0.02mg
1%

covered percent of daily need
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