Jessica Seinfeld has found a delightful treat to add to her holiday baking repertoire. Inspired by a cookie recipe from Southern Italy, she has created a version that not only tastes amazing but is also healthier for those watching their sugar intake. Jessica is the author of the new dessert cookbook, "Not Too Sweet," where she shares these innovative recipes.
The cookies, which are infused with a wonderful lemon and honey flavor, also incorporate the nutty goodness of pistachios. Jessica highlights that her cookie recipe is gluten-free, dairy-free, and grain-free, making it accessible for many with dietary restrictions. "They are simple to make and even simpler to enjoy," she laughs, noting that they are gone almost as soon as they are made. While they can last about a week in an airtight container, she jokes that they never last that long in her home.
Jessica offers a handy tip for those baking a large batch of cookies this holiday season: always let your baking sheets cool down before placing more cookie dough on them. Using hot pans can lead to uneven baking, resulting in cookies that are burnt on the bottom.
Here’s how to make Jessica Seinfeld’s Lemon Pistachio Cookies:
Ingredients:
- ⅔ cup raw shelled pistachios
- ⅓ cup coconut sugar
- 1 ⅓ cups superfine blanched almond flour
- ¼ teaspoon kosher salt
- 1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 large egg white, lightly beaten
- 2 tablespoons honey
- ½ teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- ¼ cup powdered sugar, plus more for rolling
Instructions:
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Pulse the pistachios and coconut sugar in a food processor until finely chopped, about 50-60 pulses or around 3 minutes. Transfer the mixture to a bowl and combine with almond flour, salt, and lemon zest.
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In a separate bowl, mix the egg white, honey, vanilla, almond extract, and lemon juice. Add this egg mixture to the pistachio mix and stir until well combined. Chill the dough in the refrigerator for 30 minutes.
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Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
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Dust your work surface with powdered sugar. Shape the chilled dough into a ball, roll it in more powdered sugar, and form a log about 16 inches long. Cut the log into 1-inch pieces and roll each into a ball.
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Roll each dough ball in powdered sugar until coated and gently squeeze them to create an oblong shape with small indentations in the center.
- Place the cookies on your prepared baking sheet, ensuring they are spaced at least 1 inch apart. Bake for 12 to 16 minutes, until set and the bottoms are golden brown. Allow the cookies to cool for about 30 minutes on a wire rack.
Yield: 16 cookies
Active time: 35 minutes
Total time: 1 hour and 50 minutes
This festive cookie recipe combines flavor and nutrition, embodying the spirit of thoughtful eating during the holiday season. Enjoy your baking!
