Crispy Almond Pistachio Cookies made without maida using almond flour and pistachios. Naturally gluten-free and ready in just 20 minutes.

Scale

1½ cups almond flour

½ cup chopped pistachios

¼ cup honey or maple syrup

2 tablespoons melted coconut oil or butter

1 teaspoon vanilla extract

1 egg white

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1. Preheat oven to 350°F (175°C).

2. Mix almond flour and chopped pistachios.

3. Add honey, coconut oil, vanilla, and egg white.

4. Mix into a soft dough.

5. Press into a rectangle and score into sticks.

6. Bake for 12–15 minutes.

7. Cut along the score lines while warm.

8. Cool completely until crisp.

Cool completely for maximum crispness.

Store in an airtight container for one week.

Optional: dip in melted dark chocolate after cooling.