Pistachio cookies

Active: 10 minutes; Total 30 minutes; Cookies: 16

Pistachios, toasted, unsalted	2 cups (280 grams)
Sugar, granulated	1 cup (200 grams)
Sugar, confectioners’	3/4 cup (75 grams)
Salt, kosher	½ teaspoon
Cardamom, ground	¼ teaspoon
Egg whites	2 large
Vanilla extract	1 tablespoon

1. Preheat your oven to 350°F; set two oven racks at the upper and lower middle positions; line two baking sheets with parchment paper. 
2. In the bowl of a food processor with the blade attachment, combine the pistachios, sugars, salt, and cardamom; process until the nuts are the texture of fine sand, about 60 to 90 seconds. 
3. Transfer to a large bowl, add the egg whites and vanilla, and mix with a rubber spatula until a thick, paste-like dough forms. 
4. Using a medium cookie scoop, portion out the dough and roll into balls. 
5. Place the dough balls at least 3 inches apart on the prepared baking sheets (eight per a sheet). 
6. Bake, swapping and rotating the top and the bottom sheets midway, for 12 to 14 minutes. (Don’t over bake!) 
7. Let the cookies cool completely. 

Recipe from Cookies, by Jesse Szewczyk.