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Pistachio Lace Crisps

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Servings: Makes 46 cookies

Cook Time: 35 minutes

Prep Time: 25 minutes


Approximate nutritional values are per cookie.
1 cup Dry roasted pistachio, salted
6 tablespoon Butter, unsalted
1/3 cup Sugar
3 tablespoon Light corn syrup
1/3 cup All purpose flour
1 teaspoon Vanilla extract
1/2 teaspoon Almond extract


1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or foil.
2. With a sharp knife, chop pistachios finely. (A food processor tends to chop round nuts, like pistachios, unevenly.)
3. In a medium saucepan over medium high heat, cook butter, sugar, and corn syrup until butter melts and sugar dissolves. Bring to a boil, stirring constantly with a wooden spoon, and then boil for 30 seconds. Remove pan from heat. Using spoon, blend in flour. Stir in pistachio nuts, vanilla, and almond extract. The batter will thicken. Drop rounded teaspoons of batter onto baking sheets, leaving about 2 1/2 inches between cookies. You will not use all the batter in the first round of baking.
4. Bake for about 9 to 12 minutes, until the edges are light brown and centers are golden. Remove from oven and let sit about 10 minutes on baking sheets, just until cookies are firm enough to move. Use a spatula to carefully remove cookies, and place them on a wire rack to cool. Bake additional cookies with remaining batter.
5. Layer the cookies in a container between sheets of waxed paper and tightly cover. Store at room temperature up to two days.
Source: Hannaford fresh Magazine, November - December 2006

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 46 cookies
Base Nutrients
Calories 60 kcal (3%)
Calories from Fat 41 kcal (0%)
Total Fat 5 g (6%)
Saturated Fat 2 g (7%)
Cholesterol 5 mg (1%)
Sodium 30 mg (1%)
Total Carbohydrates 5 g (1%)
Dietary Fiber 1 g (4%)
Protein 2 g (3%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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