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Amanda
Jul 27, 2020  ·   min read
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Pistachio Slice and Bake Butter Cookies

Pistachio Slice and Bake Cookies

Nutty and crunchy, these pistachio cookies are perfect for the whole family.
Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Refrigeration Time 2 hours
Total Time 2 hours45 minutes
Course Dessert
Servings 16cookies
Calories 97.2kcal

Ingredients

Instructions

  • Soak pistachios in water for 20 minutes.
  • Combine butter, sweetener and egg with mixer on low speed. Add keto chow and almond flour and mix until well combined.
  • Blot dry pistachios with a paper towel and add into batter. Mix thoroughly.
  • Scoop onto plastic wrap and form into a cylinder with your hands and the wrap. Finish wrapping and refrigerate for at least two hours or even overnight.
  • Preheat oven to 350 degrees.
  • Remove plastic wrap and slice into 16 by cutting in half and those halves in half again until you have 16 slices. Place sliced cookies onto parchment paper on a cookie sheet.
  • Bake at 350 degrees for 15 minutes. Allow to cool.
  • You can leave as is or if you want to get fancy you can dip the ends in chocolate and add crushed pistachios or coarse sea salt.
Keyword Amanda Balle, pistachio

Photos by Sarah DeYoung

Nutrition Facts
Pistachio Slice and Bake Cookies
Serving Size
1 cookie
Amount per Serving
Calories
97.2
% Daily Value*
Fat
9
g
14
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
1.04
g
Monounsaturated Fat
3.48
g
Cholesterol
26.3
mg
9
%
Sodium
57.8
mg
3
%
Potassium
153.05
mg
4
%
Carbohydrates
5.4
g
2
%
Fiber
1.1
g
5
%
Sugar
0.4
g
0
%
Sugar Alcohol
3.55
g
Net Carbs
0.8
g
Protein
3.3
g
7
%
Vitamin A
267.39
IU
5
%
Vitamin C
7.64
mg
9
%
Calcium
60.8
mg
6
%
Iron
0.39
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.