Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
4 cups raw pistachio kernels, ground
2 egg whites
1 1/2 cups confectioners’ sugar
1/4 teaspoon sea salt
2 tablespoons rose water
1 teaspoon ground cardamom
1/4 cup raw pistachio kernels, chopped
2 tablespoons dried rose petals, crushed
2 tablespoons confectioners’ sugar for dusting (optional)
Place the oven rack in the center and preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper or baking mats. In a mixing bowl, lightly beat the egg whites, sugar, salt, and rose water until frothy. Fold in the pistachios and cardamom with a rubber spatula until a soft dough is formed. Use an ice cream scoop to scoop up some of the dough (about 1 1/2 teaspoons). Drop it on the baking sheet. Continue, leaving 2 1/2 inches between each piece for expansion. Decorate each piece with a few pistachio kernels and rose petals. Bake for 20 to 25 minutes until the cookies are lightly golden around the edges.
Remove baking sheet from the oven and allow to cool on a cooling rack. Dust with confectioners’ sugar. Remove the cookies from the baking sheet using an offset spatula. Serve or store in an airtight glass container.