Delicious. Healthy. Wonderful.Roasted to perfection, our version of the classic pistachio is ideal for everyday snacking and entertaining.When there are pistachios around, something wonderful happens: everyone gets crackin’. That’s because they’re packed with a powerful, flavorful crunch. Roasted to perfection, they’re great for everyday snacking and entertaining.
Wonderful Almonds are the bite-sized snack you’ll love to savor. A great balance of crispy crunch and strong almond flavor, they’re harvested exclusively in our California orchards.
I tried Lemon Olive Oil Pistachio Tuiles gluten free made with Wonderful Pistachio's
They were Amazing!
- ¼ cup plus 1 tablespoon Colavita Limonolio Extra Virgin Olive Oil with Fresh Lemon
- ½ cup granulated sugar
- pinch salt
- 2 egg whites
- ¼ cup all purpose flour, sifted
- ½ cup roasted and salted pistachios
- Optional toppings: confectioners’ sugar, for dusting, and 6 ounces melted chocolate (I suggest Perugina 85% cacao dark chocolate), for dipping
- Notes Before Cooking:● Bake one tray of cookies at a time, because you’ll need to perform the rolling steps while the cookies are still quite hot, and if you bake both trays at the same time, some of the cookies will firm up too much to roll. So I suggest that you bake one tray, and when they come out of the oven you immediately put the second tray in, and while they bake, you can roll the first batch. ● A heatproof silicone baking sheet such as Silpat is most definitely an asset to this recipe. You can use parchment paper coated with non-stick spray if you do not have a silicone baking mat, but your cookies will be slightly harder to remove from the pan. ● Exact recipe yields 24 cookies.
- Preheat the oven to 325 degrees F.
- Line two rimmed baking sheets with silpat baking sheets (alternately, line two rimmed baking sheets with parchment paper and spray it with non-stick spray).
- In a large bowl, whisk together the olive oil, sugar, salt, and egg whites until they form a smooth mixture. Add the flour, stirring until blended. Gently stir in the pistachios.
- Drop ½ tablespoonfuls of batter two inches apart on the baking sheets. Use the back of a spoon to spread each portion of batter into a circle, approximately 2.5 inches in diameter.
- Bake the first tray 12-16 minutes, carefully monitoring the cookies: you want to take them out of the oven right when they are golden brown at the edges and set in the center.
- Place the second tray in the oven immediately after removing the first, once again baking for 12-16 minutes, or until golden brown at the edges and set in the center. While you wait for the second batch to bake, it’s time to roll the first batch of cookies.
- As soon as you can remove the cookies from the sheet using a metal spatula, remove them one at a time, flipping them over on the sheet so that the bottom faces up.
- Gently roll, either by hand or around a fairly thin cylinder, such as the handle of a wooden spoon or a chopstick. If you want rolled, cigar-shaped tuiles, align the “seam” down so that they can set without unrolling. If you prefer a less tightly rolled tuile, you can simply curve the cookies around a French style rolling pin to give them a more gently curved, potato-chip type shape.
- After about 10 minutes, they should have become firm and you should be able to remove them from the cylinder, if used.
- If desired, dust with confectioners’ sugar, or dip the finished cookies in melted chocolate. Or if you want to get really involved, drizzle melted chocolate on top of each sugar-dusted cookie. If dipped or drizzled, let the chocolate set before serving.
- The cookies will become more crisp as they cool. To retain this crispiness, place them in an airtight container as soon as they are cooled to room temperature. They will keep for up to 1 month.