These simple biscuits (cookies) are a little crisp on the outside and wonderfully chewy in the centre.
Combine ⅔ of a cup of almond meal, ½ a cup of pistachio butter (if you can’t find this you can make it by grinding shelled pistachios in a food processor until the oils comes out), ⅓ of a cup of sugar and 1 egg to make a sticky dough. Drop small spoonfuls onto a baking sheet and bake in a moderate oven for 20-25 minutes until just slightly colouring around the edges.
michelle picker cooks 