Pistachio florentine “bowls”

Preparation info
  • Yield:


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


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


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


  • 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