Ingredients
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3 egg yolks
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1 cup powdered sugar
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1 teaspoon ground cardamom
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1 teaspoon vanilla extract
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3/4 cup chopped walnuts
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slivered pistachios (optional)
Directions
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Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
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Mix together yolks, sugar, cardamom, and vanilla in a bowl with an electric mixer at high speed until creamy and light in color, about 5 minutes. Stir in walnuts.
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Drop teaspoons of batter onto prepared baking sheet, spacing about 1 inch apart. Top with pistachios.
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Bake until lightly browned, about 15 minutes. Cool completely on baking sheet.
Cook's Note:
Store cookies at room temperature, covered, up to 3 days or freeze up to 3 months.
Nutrition Facts (per serving)
| 33 | Calories |
| 3g | Fat |
| 1g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 30 | |
| Calories 33 | |
| % Daily Value * | |
| Total Fat 3g | 3% |
| Saturated Fat 0g | 2% |
| Cholesterol 25mg | 8% |
| Sodium 7mg | 0% |
| Total Carbohydrate 1g | 1% |
| Dietary Fiber 0g | 1% |
| Total Sugars 1g | |
| Protein 1g | 2% |
| Vitamin C 0mg | 0% |
| Calcium 7mg | 1% |
| Iron 0mg | 1% |
| Potassium 22mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
