Crisp cookies

Spring time is here again, time to go back to sweets that are light, bite sized but full of flavor powerful enough to fix that sugar cravings.
Kids and I were researching French cookbooks the other night looking for cookie recipes. We spotted this lovely cookies, instantly like the recipe so we decided to make them.
Crunchy, thin, crisp cookies made with the powerful ingredients.
Easy and fast to make, these cookies are truly amazing, love there texture. Pistachio and almonds are great together plus added chocolate makes them irresistible. Great to have them on the go, when we all need something extra sweet, in afternoons….I bet you all know what I mean-:)

Ingredients:

1 egg white
1/4 cup light brown sugar
1/4 cup flour
1/4 cup pistachios, finely chopped
1/4 cup ground almonds
1/2 stick sweet cream butter, lightly melted

Preheat oven to 325F. Line two cookie sheets with parchment paper.
Using electric mixer whisk the egg white with sugar, then stir in the flour, pistachios, ground almonds and butter mixing to a soft paste.

Place bonbon size spoonfuls of the mixture on the prepared cookie sheets and use the back of the spoon to spread as thinly as possible.

Bake in the preheated oven for 10 minutes or until golden. When set, transfer to a wire rack to cool.
To make cookies even more amazing I dipped half of the batch in the melted semi-sweet chocolate.

Love this recipe because I reduced the amount of sugar and butter and still they came out brilliant.
Enjoy!