Pistachios contribute to a person's daily protein needs, at almost 6 g of protein per 1 ounce serving. Protein accounts for approximately 21 percent of the total weight of the nut, making it a good source for vegetarians and vegans, among others.
Pistachios also boast a higher ratio of essential amino acids, the building blocks of protein, when compared with other nuts, including almonds, hazelnuts, pecans, and walnuts.
- Recipe Cuisine:
- Total Time (Minutes):
- 1 cup Whole Wheat flour (Aatta)
- 1/8 teaspoon Baking powder
- 1/2 cup Milk Powder
- A pinch of Salt
- 3/4 cup Chopped Pistachios (Unsalted)
- 1/2 cup + 2 tablespoon Superfine Sugar or Brown sugar
- 1/2 cup Soften Unsalted Butter
- 1-3 teaspoon Milk
- 1 teaspoon Pistachio or Vanilla essence
- Combine butter and sugar very well until it forms a grainy mix. To this mix, add rest of the ingredients and form a soft cookie dough.
- Shape the dough like logs and refrigerate it for an hour.
- Do not bake the un-chilled dough.
- Unwrap the chilled cookie dough and cut them into pieces. Preheat oven at 350 degree F.
- Place dough rounds on a baking tray and space them at least 1 inch apart. You can sprinkle few chopped pistachio over that.
- Bake the cookies for bake for 10-15 minutes. Depending on the oven temperatures, cooking time may vary.
- Rotate the cookies midway during the total cooking time. This way cookies will cook and brown evenly.
- Let it cool down completely and store in an air tight jar.