Pistachio florentine “bowls”

Name: Pistachio florentine “bowls”
Yield: Yield: 12 bowls, each weighing approximately 2¾ ounces each, varying slightly from cookie to cookie, depending on how thickly the batter is spread
Cuisine: American
Ingredients: unsalted butter; all purpose flour; pistachios; sugar; pistachios; eggs; egg whites; honey; cashews; pistachios

Preparation info

Yield:
12
bowls, each weighing approximately 2¾ ounces each , varying slightly from cookie to cookie, depending on how thickly the batter is spread

Difficulty
Easy

Appears in

The Dessert Architect

By Robert Wemischner

Published 2009

About

Ingredients

Oz	Grams	Each	Name of ingredient	Baker’s percentages—Ground pistachios and flour tot

Americas
United States
Dessert
Vegetarian

Method

Place sugar and pistachio nuts in a food processor and grind until fine but not pasty. Then combine the mixture with the flour. Set aside.
In the bowl of an electric mixer, outfitted with the paddle attachment, cream the butter until soft and light. Add the honey and mix until blended. Add the egg whites and mix until incorporated. Finally, add the ground nut-flo