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Cooking
Pistachio Crescent Cookies
· 36 servings
Whisk the egg whites
Crack the egg whites into a tall bowl and add a pinch of salt. Start whisking, and in no time you'll have nice stiff peaks.
Chop the nuts
Finely chop the pistachios and almonds. Mine ended up almost like flour, with the odd bigger piece here and there — and that worked really well for the flavour too.
Flavour and mix
Mix the chopped nuts with the sugar, then scrape a little vanilla out of the vanilla pod. Combine everything with the egg whites and mix thoroughly.
Shape the crescents
With slightly dampened hands, shape the dough into crescents (this keeps it from sticking too much). Before placing them on the baking sheet, press each one into the reserved chopped pistachios, which you've chopped separately with a knife.
Arrange on the baking sheet
Place the crescents on the baking sheet about 3 cm apart. They don't spread much during baking, so there's no need to worry about them sticking together.
Bake
Bake in a preheated oven at 170°C for 15 minutes, until the edges are lightly golden.