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Active Time:20 minsTotal Time:4 hrs 45 minsServings:24Jump to Nutrition Facts
Active Time:20 minsTotal Time:4 hrs 45 minsServings:24
Active Time:20 mins
Active Time:
20 mins
Total Time:4 hrs 45 mins
Total Time:
4 hrs 45 mins
Servings:24
Servings:
24
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCookies12tablespoons (1 1/2 sticks)unsalted butter¾cupunsalted pistachios¾cupgranulated sugar⅓cupall-purpose flour⅓cupwhole-wheat flour1 ½teaspoonsmatcha powder¼teaspoonsalt6large egg whites, at room temperatureWhite Chocolate Glaze8ounceswhite chocolate, coarsely chopped1 ½teaspoonscanola oilMatcha powder or freeze-dried raspberry powder (optional)
Cook Mode(Keep screen awake)
Ingredients
Cookies
12tablespoons (1 1/2 sticks)unsalted butter
¾cupunsalted pistachios
¾cupgranulated sugar
⅓cupall-purpose flour
⅓cupwhole-wheat flour
1 ½teaspoonsmatcha powder
¼teaspoonsalt
6large egg whites, at room temperature
White Chocolate Glaze
8ounceswhite chocolate, coarsely chopped
1 ½teaspoonscanola oil
Matcha powder or freeze-dried raspberry powder (optional)
DirectionsTo prepare cookies: Heat butter in a small saucepan over medium heat just until it comes to a boil. Remove from heat (you want to use the butter while it’s still warm).Place pistachios and sugar in a food processor and pulse until the nuts are ground but still slightly chunky; don’t overprocess into a paste. Add all-purpose flour, whole-wheat flour, matcha and salt and pulse a few times to blend.Whisk egg whites in a medium bowl. Add the nut mixture and stir with a flexible spatula until thoroughly blended. Gradually and gently incorporate the butter, stirring lightly—it will take a little while to get all the butter into the batter—until the batter is thick and shiny. Cover and refrigerate for at least 3 hours or up to 3 days.Preheat oven to 400°F. Coat a mini muffin tin (24 mini cups) with cooking spray. Spoon the batter into the cups.Bake the buttons until the edges are deeply golden and the tops have crowned and feel springy to the touch, 13 to 15 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack. Let cool to room temperature, about 1 hour.To prepare glaze: Place chocolate and oil in a small microwave-safe bowl. Microwave on Medium in short bursts until the chocolate has melted, 1 1/2 to 3 minutes. (Alternatively, melt chocolate and oil in a double boiler.)If you want to add color to the glaze, mix the melted chocolate with up to 1/2 teaspoon matcha or raspberry powder—add it gradually until you get the shade you want.Dip the tops of the buttons in the chocolate glaze, then place them on a baking sheet and refrigerate until the chocolate hardens. about 30 minutes. If you want to sprinkle the tops with matcha (or raspberry powder), do it before the glaze sets.TipsTo make ahead:Refrigerate batter (Steps 1-3) for up to 3 days. Store undecorated buttons airtight for up to 4 days or freeze for up to 2 months. Store decorated buttons airtight for 2 days.Equipment:Mini muffin tinsOriginally appeared: EatingWell Magazine, December 2020
Directions
To prepare cookies: Heat butter in a small saucepan over medium heat just until it comes to a boil. Remove from heat (you want to use the butter while it’s still warm).Place pistachios and sugar in a food processor and pulse until the nuts are ground but still slightly chunky; don’t overprocess into a paste. Add all-purpose flour, whole-wheat flour, matcha and salt and pulse a few times to blend.Whisk egg whites in a medium bowl. Add the nut mixture and stir with a flexible spatula until thoroughly blended. Gradually and gently incorporate the butter, stirring lightly—it will take a little while to get all the butter into the batter—until the batter is thick and shiny. Cover and refrigerate for at least 3 hours or up to 3 days.Preheat oven to 400°F. Coat a mini muffin tin (24 mini cups) with cooking spray. Spoon the batter into the cups.Bake the buttons until the edges are deeply golden and the tops have crowned and feel springy to the touch, 13 to 15 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack. Let cool to room temperature, about 1 hour.To prepare glaze: Place chocolate and oil in a small microwave-safe bowl. Microwave on Medium in short bursts until the chocolate has melted, 1 1/2 to 3 minutes. (Alternatively, melt chocolate and oil in a double boiler.)If you want to add color to the glaze, mix the melted chocolate with up to 1/2 teaspoon matcha or raspberry powder—add it gradually until you get the shade you want.Dip the tops of the buttons in the chocolate glaze, then place them on a baking sheet and refrigerate until the chocolate hardens. about 30 minutes. If you want to sprinkle the tops with matcha (or raspberry powder), do it before the glaze sets.TipsTo make ahead:Refrigerate batter (Steps 1-3) for up to 3 days. Store undecorated buttons airtight for up to 4 days or freeze for up to 2 months. Store decorated buttons airtight for 2 days.Equipment:Mini muffin tins
To prepare cookies: Heat butter in a small saucepan over medium heat just until it comes to a boil. Remove from heat (you want to use the butter while it’s still warm).
Place pistachios and sugar in a food processor and pulse until the nuts are ground but still slightly chunky; don’t overprocess into a paste. Add all-purpose flour, whole-wheat flour, matcha and salt and pulse a few times to blend.
Whisk egg whites in a medium bowl. Add the nut mixture and stir with a flexible spatula until thoroughly blended. Gradually and gently incorporate the butter, stirring lightly—it will take a little while to get all the butter into the batter—until the batter is thick and shiny. Cover and refrigerate for at least 3 hours or up to 3 days.
Preheat oven to 400°F. Coat a mini muffin tin (24 mini cups) with cooking spray. Spoon the batter into the cups.
Bake the buttons until the edges are deeply golden and the tops have crowned and feel springy to the touch, 13 to 15 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack. Let cool to room temperature, about 1 hour.
To prepare glaze: Place chocolate and oil in a small microwave-safe bowl. Microwave on Medium in short bursts until the chocolate has melted, 1 1/2 to 3 minutes. (Alternatively, melt chocolate and oil in a double boiler.)
If you want to add color to the glaze, mix the melted chocolate with up to 1/2 teaspoon matcha or raspberry powder—add it gradually until you get the shade you want.
Dip the tops of the buttons in the chocolate glaze, then place them on a baking sheet and refrigerate until the chocolate hardens. about 30 minutes. If you want to sprinkle the tops with matcha (or raspberry powder), do it before the glaze sets.
Tips
To make ahead:Refrigerate batter (Steps 1-3) for up to 3 days. Store undecorated buttons airtight for up to 4 days or freeze for up to 2 months. Store decorated buttons airtight for 2 days.
Equipment:Mini muffin tins
Originally appeared: EatingWell Magazine, December 2020
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Nutrition Facts(per serving)167Calories11gFat16gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
