Crispy and thin pistachio cookies are layered with whipped cream, raspberries, and chopped pistachios for an easy and delicious dessert.
2.5ozshelled unsalted pistachios+extra for garnish
1.25ozflour, by weight(1/4 cup, measured)
pinch of salt
2extra large egg whites
6tbspunsalted buttermelted (brown it if you want extra flavor)
1cupfreshly whipped cream
Preheat the oven to 325 degrees F. If you wish, line your sheet pan with parchment paper. I used an uncoated sheet pan but I have a really thin spatula that’s good at scooping the cookies off the pan.
Rub off the loose skins from the pistachios by rubbing a handful in between your hands. Place them in a food processor and pulse them with the sugar until the pistachios are in small pieces, but not ground into pistachio butter.
In a bowl whisk together the pistachio mixture, flour, and salt. In another bowl, whisk the egg whites, butter, and vanilla until combined. Add the wet to the dry and stir until it comes together (and do not overmix).
Drop rounded teaspoons of batter 4 inches apart onto your baking sheet. To spread them, I like to bang the sheet pan against the counter several times, and they will evenly flatten themselves out. I find this works much better than spreading them with a spoon. Bake the pistachio crisps for 10-12 minutes, until golden brown. As soon as they come out of the oven, quickly take them off the pan and move them to a wire rack to cool completely.
Build the towers by starting with a crisp, adding a spoonful of whipped cream, the raspberries, another crisp, whipped cream, raspberries, then some chopped pistachios on top. Eat immediately, before the crisps gets soggy. Enjoy!