Pistachio and Tart Cherry Chewy Cookies
Recipe and photo by Tami Ganeles Weiser
Prep Time: 15 minutes Cook Time: 15 minutes
These gluten-free, non-dairy pistachio cookies strike a wonderful balance between sweet and tart.
14 ounces pistachio paste, King Arthur or another all-natural brand preferred
1 cup (200 grams) sugar
2 large egg whites
¼ teaspoon ground cardamom
Scraped seeds of 1 vanilla bean pod
1 cup dried tart cherries
½ cup pistachios, lightly crushed
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In the bowl of a standing mixer fitted with a paddle attachment, mix the pistachio paste until it resembles big cookie crumbs, 20 to 30 seconds. Add the sugar and mix thoroughly. Add the egg whites, cardamom, and vanilla. Mix until completely smooth, 3 to 4 minutes. Stir in the tart cherries.
- Drop 2 teaspoons of batter per cookie on the sheet, leaving 1½ to 2 inches between the cookies. Sprinkle the pistachios over the top of the cookies.
- Bake until light brown but still soft, 12 to 13 minutes. (The cookies will firm up considerably as they cool). Store at in an airtight container at room temperature for up to 4 days.