These Chewy Pistachio Cookies Go Green for the Holidays

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These Chewy Pistachio Cookies Go Green for the Holidays
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Crispy and chewy at the same time.

) by remaining both crispy and chewy at the same time. This is due to the egg whites that both moisten and bind the dough, which is gently scented with ground cardamom—a fitting complement for nuts that hail from the Middle East. As in a macaron, the egg white and sugar dehydrate on the exterior, crisping up the edges, while they remain chewy and marshmallowy at the center.“The trick,” Szewczyk notes, “is to bake the cookies just until the tops are cracked.

Szewczyk also adds that these pistachio cookies will turn out greenest if you use the raw variety but will give you a noticeably milder flavor than if you'd used toasted pistachios. I say throw pyrophoric caution to the wind and use a mix of raw and toasted to get the best of both worlds. Your

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