Ingredients 

For the dough

• 2 large egg whites
• 1 1/2 cups almond flour (about 140 g)
• 1 3/4 cups *pistachio flour* (about 180 g)
• 1 2/3 cups powdered sugar (about 200 g), plus more for dusting
• 1 teaspoon honey

For coating

• Powdered sugar, as needed (generous amount)

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Instructions

1. Foam the egg whites.
   Add egg whites to a bowl and whisk vigorously until foamy (do not whip to stiff peaks).
2. Add the nut flours.
   Stir in the almond flour, then the pistachio flour.
3. Add powdered sugar.
   Mix in the powdered sugar until the mixture looks crumbly.
4. Add honey and remove lumps.
   Add the honey and press/crumb the mixture with your hands to break up any clumps.
5. Knead until smooth.
   Knead firmly in the bowl, then transfer to a surface dusted with powdered sugar. Work the dough until it becomes compact and smooth (this helps release the natural oils).
6. Chill.
   Shape into a log or disk, wrap tightly, and refrigerate for 1 hour.
7. Portion the dough.
   Dust the counter with powdered sugar. Roll the dough into a rope and cut into 18–20 pieces.
8. Roll and coat heavily.
   Roll each piece lightly, then coat completely in powdered sugar.
9. Shape.
   Bend each cookie into a small arch/crescent (or shape as desired). Place on a parchment-lined baking sheet.
10. Bake.
    Bake in a preheated 340°F (170°C) conventional oven for about 15 minutes.
    They should look cracked and set, but not browned.
11. Cool.
    Cool on the tray 10 minutes, then transfer to a rack. They firm up as they cool while staying soft inside.

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Tips & Tricks

• For the classic soft center, don’t overbake. They’ll feel soft when hot and set as they cool.
• Prefer a crispier bite? Bake 2–3 minutes longer, watching closely.
• A thick powdered sugar coating creates that iconic crinkle finish.

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Storage

Store in an airtight container at room temperature for 4–5 days to keep them soft.  

How to Make Pistachio Flour (From Ground Pistachios)

(Use this if you can’t find pistachio flour—this makes the exact amount needed for the recipe.)

Ingredients 

• 2 cups shelled pistachios, unsalted (raw preferred; roasted works)
• 1 tablespoon powdered sugar (taken from the recipe amount)

Instructions

1. Freeze first.
   Freeze pistachios for 15–20 minutes to prevent them from turning into paste.
2. Pulse in short bursts.
   Add pistachios to a food processor and pulse (1-second pulses), scraping the bowl often.
3. Add powdered sugar.
   Add 1 tablespoon powdered sugar and pulse again until the texture is fine and flour-like.
4. Sift (optional).
   For extra-fine flour, sift through a fine mesh strainer. Re-process any larger bits.

Yield

• 2 cups pistachios ≈ 1 3/4 cups pistachio flour (about 180 g)

Important Tip

If the nuts start clumping or looking oily, stop immediately, chill again, and continue pulsing.