Pistachio cookies

A few years ago While living in South Korea I had a big bag of raw pistachios without the shell and wondered what I was going do with them and thought why not try to make kransekake stiks and the result I thought were even better than the ones made out of almonds, but then again I love pistaschios. Christmas is coming up so why make these instead of the traditional ones pluss they give the cookie tray a bit of color than the usuall brown and golden cookies.t
I used an ordinary kransekake recipe250 g ground raw pistachio nuts without the shel
250g icing sugar
2 egg whites from medium sized eggsGrate the pistachios, put the pistachio flour in a bowl and sift in powdered sugar. Add the egg whites a little at a time until you get a firm dough. You might not need to use all the egg whites, some eggs are bigger than others, so it is important that you knead in a little at a time until you get a firm dough.
Wrap the dough and put it in the fridge for a few hours, for best result leave there until the next day.

Preheat oven to 180 ° C.

Roll out the dough to finger sized sausages and roll them in a bit of grated pistachio and cut into desired length.

Place the ready pieces on a baking tray lined with baking paper and bake for about 10 minutes.
when they are done put the cookies on a rack to cool.

Decorate the cookies with chocolate,

leave them as is or do both .

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