I love pistachios! I think they’re my favorite nut (besides Richie, teehee). So these cookies are great, because they don’t hide the pistachio flavor with almond extract, ick! Don’t get me wrong, I like almonds, too, but there’s something about almond extract that I don’t like. I can pick out the flavor in any recipe, and it’s almost always used as a flavoring in pistachio desserts.

This recipe uses orange blossom water instead, which is optional, and therefore I skipped it, because I didn’t have any. So the four-ingredient cookies turned into three-ingredients cookies! That’s right, three.

Did I mention they’re parve and gluten free? Well, they are! I frozen half, because that’s what I do, and while lots of cookies are best hot out of the oven, these shine when they’re cold out of the freezer.

Ka’ik ib’Fisdok, Pistachio Cookies from A Fistful of Lentils

Ingredients:

• 1 1/2 cups shelled pistachios
• 2 large egg whites
• 1 to 2 teaspoons orange blossom water, to taste (optional)
• 3/4 cup sugar

Directions:

1. Preheat the oven to 300 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
2. Place the pistachios in a food processor and blend until finely ground
3. Beat the egg whites until stiff peaks form and then fold in the orange blossom water if using.
4. Gently pour the sugar over the egg whites and fold with a wooden spoon. Add the pistachios and fold until fully incorporated.
5. Scoop the “dough” onto the cookie sheet, leaving 1 inch in between. Bake for about 15 minutes.
6. Allow to cool for 30 minutes before removing them from the sheet, or else they may break.