I love the NYTimes Cooking section. I’ve had this pistachio-almond cookies on my to-do list for awhile. I made them with pasteurized egg whites (I had leftovers from making marzipan – indeed, this cookie is akin to a lighter, less sweet, baked marzipan; 66g egg whites = whites from 2 large eggs). I did whip the egg whites to frothy, but otherwise made it all in the food processor. Easy-peasy. Although the recipe says tablespoon-sized scoops, my teaspoon-sized scoop was the one that came out to 14 g. and matched better the cooking time (1st time I had done it with the tablespoon-sized; 2nd time, I weighed because I suspected the smaller was called for). Second time I also added 1/8 tsp. rosewater along with the almond extract (no vanilla). A fantastic cookie. A friend became a cardamon convert based on this cookie.
Ramblings 