* 1½ cups shelled unsalted pistachio nuts * 1/ 2 cup sugar * 2 large egg whites
1. Preheat oven to 325° F. 2. Line a large cookie sheet with KP parchment paper and set aside. 3. Pulse the nuts in the food processor with the metal knife blade until they are finely chopped, or ground. Be careful not to puree the nuts. 4. Place the nuts in a medium-size bowl and mix in the sugar and egg whites, using a hand mixer or a wooden spoon. 5. Cover and refrigerate batter for 15 to 20 minutes. 6. Drop the batter from a teaspoon or tablespoon onto the cookie sheet, leaving about 1/2 inch between cookies. 7. Bake for 12 to 15 minutes or until the bottoms and tops are lightly browned.