Pistachio Crinkle Cookies

Pistachio Crinkle Cookies

• 2 large egg whites
• 1/2 tsp lemon juice
• 1/4 tsp almond extract
• 1 cup super-fine almond flour
• 1 cup pistachios, finely processed into a coarse flour
• 1 cup granulated sugar
• 1/4 tsp salt
• powdered sugar for coating

1. Preheat the oven to 300F and prepare two parchment paper-lined aluminum baking sheets.
2. In the bowl of an electric stand mixer, whip together the egg whites, lemon juice, and almond extract until the mixture forms stiff peaks.
3. In a separate mixing bowl, whisk together the almond flour, processed pistachios, sugar, and salt.
4. Gently stir in the whipped eggs mixture with a rubber spatula until combined.
5. Create a ball of dough the size of a small golf ball and roll in the powdered sugar coating all sides well. Place on the prepared baking sheets and continue for all cookies.
6. Bake for 30-35 minutes at 300F. Move to a cooling rack and let cool for a few minutes before serving.