These lightly sweet, chewy pistachio cookies have a feint citrusy flavor from a little bit of lemon zest. They are rubbly and irresistible. These cookies are naturally gluten free, dairy free and are quick and easy to make too.
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
GRIND THE PISTACHIOS:
Add the pistachios and 1/2 cup of granulated sugar to the bowl of a food processor and pulse until the nuts are finely ground.
Transfer the ground nuts to a large bowl and add the honey, vanilla and lemon zest. Use a rubber spatula to mix until the ingredients are evenly combined.
Slowly add the egg whites to the nut mixture and continue to blend with the spatula until the dough is well combined.
Add the remaining sugar and mix gently. The dough will be soft, but not sticky.
Use a 1 tablespoon measure to scoop out even portions of pistachio cookie dough and roll them into balls.
Fill a shallow bowl with the powdered sugar and roll the pistachio cookies in the sugar to coat. Transfer the cookies to the prepared baking sheet set about 1-2 inches apart.
Press a whole pistachio into the tops of each of the cookies and bake for 10-15 minutes or until the edges are golden.
Keep cookies in an airtight container for up to a week.