Vegan flourless pistachio cookies

• Produce

  • 1 Orange, zest of small

• Canned Goods

  • 50 ml Aquafaba / chickpea brine

• Nuts & Seeds

  • 150 g Pistachios

• Other

  • 100 g / just under ½ cup caster sugar

Found on lazycatkitchen.com

Description

Directions

• If using slivered almonds, grind them into a powder (it doesn’t need to be super fine) in a coffee grinder or a food processor.Take 100 g of pistachios and grind them into a coarse powder (doesn’t need to be as fine as almond meal). Leave a few bigger chunks in for extra texture.Chop remaining 50 g of pistachios quite coarsely and spread them on a large plate.In a big mixing bowl, combine almond meal / ground almonds, ground pistachios, orange zest and sugar. Mix it all well and then add enough aquafaba (I used 50 ml, it may end up being a more or a bit less) to bind all the ingredients together and produce a sticky cookie dough.Divide dough into 14 equally sized pieces – I used scales (each cookie weighs 25 g). Roll each portion of dough between the palms of your hands and then lightly press into chopped pistachios to coat on both sides.Preheat the oven to 175° C / 350° F. Place the cookies on a parchment-lined baking tray. Bake for about 15 minutes, until they are lightly browned on top. Remove from the oven and let the cookies cool down before transferring to a plate (or else they may fall apart). Store in an airtight container.