Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1/2 cup Natural American pistachios, chopped
3/4 cup Sugar
1/4 cup Flour
2 teaspoons Orange peel, grated
1/4 teaspoon Salt
1/2 cup Whipping cream
6 ounces Semi-sweet chocolate squares, melted (optional)
Mix sugar, flour, orange peel, salt and whipping cream. Stir in pistachios.
To bake, cut 6-inch square of aluminum foil; butter generously. Drop a level teaspoon of cookie batter in center of foil square; spread to form 3 1/2-inch round. Place foil square on baking sheet. Repeat with remaining batter, placing 3 foil squares on each pan. Do not overlap. Bake at 400°F. for 6-7 minutes or until outer edges are golden brown and center is light golden.
Drape foil squares over rolling pin, cookie side up, allowing cookie to arch over. Cool until crisp, then peel off foil. When cool, stack together and store in airtight container. If desired, drizzle cookies with melted chocolate, or dip cookies partially into melted chocolate. (See melting instructions under Chocolate-Dipped Cookie Slices with Pistachios).