With apologies to Kermit, being green doesn’t have to be all that bad.
Especially when you’re a sweet little cookie made up of gorgeous pistachios that’s gone for a gleeful roll in icing sugar.
These delicious little cookies reminded me that I have neglected the pistachio in my baking. Walnuts and pecans have top spot in my baking rotation as they will appear again and again in cookies, pies and cakas. But the lovely pistachio has languished a bit.
It’s hard to resist these buttery nuts that are so vibrantly yellow-green on the inside.
Made of ground pistachios, honey, lemon zest, vanilla extract and egg white, these cookies made themselves known to me thanks to Biscotti: Recipes from the Kitchen of The American Academy in Rome, The Rome Sustainable Food Project, an adorable little book by Mona Talbott and Mirella Misenti.
The recipes are compiled from the kitchens of the American Academy in Rome‘s sustainable food project. That is a kitchen I would like to live in.
Don’t be fooled by the book’s small stature. It is lovely from start to finish and filled with cookie recipes to make every heart happy.
And as long as the inside is happy, the outside is beautiful.
Kermit would agree, I’m sure.
The recipe for Biscotti al Pistacchio (Pistachio Cookies) is on page 63 of the book. The Academy in Rome site has another delicious recipe from the book available on-line: Brutti ma Buoni. Enjoy!