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| Ingredients | |||
| 3/4 cup | Pistachio nuts, shelled and skinned | ||
| 3 tablespoons | Canola oil | ||
| 1/4 cup | Water | ||
| 2/3 cup | Brown rice syrup or honey | ||
| 1 cup | Brown rice flour | ||
| 1 cup | Amaranth flour | ||
| 1/2 teaspoon | Baking powder | ||
| 1/2 teaspoon | Baking soda | ||
| 1 teaspoon | Chinese five-spice powder | ||
| Directions | |||
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Preheat oven to 350 degrees.
In a blender, grind nuts to a powder and put in a small bowl. Add water, oil, and syrup. Mix well. In a large bowl, whisk together flour, baking powder, baking soda and five-spice powder. Stir in nut mixture to form a dough. Form 1” balls and bake on ungreased cookie sheets for 8-10 minutes, or until lightly browned. Makes about 3 dozen cookies. |
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