In a food processor or blender, blend 1 cup of hulled pistachio nuts until it has been ground into a fine flour similar to the consistency of almond flour.
Combine almond and pistachio flours and egg whites and mix well.
Gently warm ¼ cup of unpasteurized honey on low to make it easy to mix and stir into almond pistachio mix.
At this step if you find your mix is far too wet add more pistachio or almond flour ¼ cup or less at a time. You don’t want the mix too dry though, it should remain fairly moist, if you add too much flour you will need to balance this out with another egg white.
On parchment paper, spread out 1-2 cups of chopped pistachios or other nut preference.
Using a spoon, scoop out 1-2 inch balls and roll them into the chopped pistachios until fully coated.
Flatten balls slightly with a fork and bake for 12-15 minutes.
Allow cookies to bake longer if you find the cookies too soft to the touch.
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Italian Pistachio Cookies (Gluten/Grain/Sugar-Free) (cont.)