Pistachio-Almond Cookies

Preparation

1. Step 1

   Heat oven to 350 degrees and line a baking sheet with parchment paper.

2. Step 2

   With an electric spice mill or small food processor, grind pistachios to a fine powder. (Alternatively, hand-chop pistachios; it’s OK if the result is a bit coarse.)

3. Step 3

   Place pistachio powder in a mixing bowl and stir in the almond flour, granulated sugar, cardamom and sea salt, breaking up any lumps as you go.

4. Step 4

   In a separate bowl, whisk the egg whites until frothy, then add almond extract, if using.

5. Step 5

   Combine dry ingredients and egg whites. Use a wooden spoon or hands and keep mixing until a slightly sticky dough comes together. You will think there isn’t enough liquid, but there is. (Alternatively, pulse dry ingredients and whisked egg whites in a food processor to make the dough.) The dough may be prepared and refrigerated up to 3 days ahead.

6. Step 6

   Form tablespoon-size pieces with the dough and roll between palms into spheres. (A good weight for the balls is 14 grams or ½ ounce.) Coat each well with confectioners’ sugar in a small plate, then place about 1½ inches apart on the baking sheet. Push a whole pistachio or a pinch of chopped pistachio into the center of each ball.

7. Step 7

   Bake just until very lightly browned, about 15 to 18 minutes. Remove and cool on a rack. When cool, store in an airtight tin for up to a week. They are better a bit undercooked; if baked too long, they will harden. As they cool, a thin crisp meringue-like skin forms, with a soft, moist filling.