Pistachio Cranberry Cookies (Edit recipe)

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Pistachio Cranberry Cookies combine the nutty richness of pistachios with the tart pop of cranberries, sweetened with maple sugar. Inspired by classic Italian amaretti cookies, they feature a light and chewy texture, and a touch of dark and white chocolate. Naturally gluten-free and dairy-free, these cookies are a standout addition to any dessert spread or holiday gift box.

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PREP TIME

15 minutes

COOK TIME

18 minutes

INGREDIENTS

Serves: 24

Ingredients

2.25 cup Roasted and Salted Pistachios, Shelled, Reserve 3 Tablespoons
1 cup Maple Sugar, Divided
.125 tsp Salt
3 Egg Whites
.25 tsp Lemon Juice
.5 tsp Vanilla Extract - Primal Palate
.5 cup Organic Dried Cranberries, Finely Chopped
3 Tbsp Pascha Organic Vegan White Baking Chips
3 Tbsp 63% Extra Dark Chocolate Chip - Guittard
1 tsp Coconut Oil, Refined

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
Start with shelled and toasted pistachios. Toasting enhances their nutty flavor, making the cookies even more aromatic.
Reserve 3 tablespoons of the Pistachios and set aside.
Add the remaining pistachios to a food processor and pulse until they form a fine meal. Be careful not to over-process; the nuts can release oils and become a paste.
Add 3/4 cup of maple sugar and salt to the ground pistachios. Pulse again to combine.
In a clean mixing bowl, beat the egg whites and 1/4 cup of maple sugar using a hand or stand mixer until frothy.
Add the remaining ¼ cup of sugar, lemon juice, and vanilla extract.
Beat continuously, until soft peaks form.
Gently fold the pistachio-sugar mixture into the whipped egg whites. Use a spatula and a light hand to keep the mixture airy.
Next, add in the chopped cranberries mix until combined.
Using a small cookie scoop or a spoon, portion the dough into 1-inch mounds. Space them about 2 inches apart, as they’ll spread slightly during baking.
Bake for 15-20 minutes until the tops feel set.
Allow the cookies to cool completely on the baking sheet.
While the cookies are cooling, finely chop the reserved pistachios to garnish the cookies. Set aside.
Melt the white chocolate in the microwave or a double boiler, stirring until smooth.
In a separate bowl, melt the dark chocolate in the microwave or a double boiler, stirring until smooth.
Use a fork or a small piping bag to drizzle the dark chocolate over the cooled cookies in a zig-zag pattern on half the cookie.
Repeat with the white chocolate.
Next, sprinkle the chopped Pistachios onto the drizzled chocolate.

Notes

How to toast Pistachios: Preheat your oven to 350°F (175°C). Spread the pistachios in a single layer on a baking sheet. Toast them in the oven for about 5–8 minutes, stirring once halfway through. Keep an eye on them to prevent burning, as nuts can go from golden to burnt quickly. Once they're fragrant and golden, remove them from the oven and let them cool before using.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	129
Fat:	7 g
Carbohydrates:	14 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	31 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.