Monday, December 05, 2011


serves eight

3/4 cups pistachio meat
1 1/4 cups powdered sugar
tartar, 2 pinches
pinch salt
3 large egg whites at room temperature
1 drop green food coloring
4 oz. Neufchatel or reduced fat cream cheese
1/2 teaspoon vanilla
1 tablespoons crushed cooked bacon

Blanche pistachios is boiling water for several minutes and remove any loose skins with a towel or by hand. Pulse pistachios in blender or food processor until it’s a coarsely ground paste. In large bowl, whip egg whites with hand mixer, when they start getting stiff, slowly add 3/4 cup powdered sugar, tartar and salt. Fold in pistachio paste and food coloring, making sure you break up any chunks without collapsing the egg whites. Fill a piping bag with mixture and pipe into desired shape onto a parchment lined baking sheet. Bake at 300 degrees for 18 minutes, rotating halfway trough. To make the cream cheese filling, mix 4 oz. Neufchatel with 1/2 cup powdered sugar and vanilla using a handmixer until smooth. Fold in bacon. When cookies have cooled, gently peel them off parchment. Coat one side of a cookie with cream cheese filling and sandwich with another cookie.

bacon recipe courtesy of/adapted from: Vianessa Castaños, Sound Bites, September 3, 2011

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