Four-Ingredient Flourless, Sugar-Free Pistachio Cookies

Ingredients

• 3/4 cup shelled pistachio nuts, plus about 50 nuts to garnish top of cookies
• 2 T plus 1 cup sweetener of your choice
• 1 2/3 cup almond flour
• 2 eggs, beaten well

Directions

1. Combine the pistachios and sweetener in a food processor or in the bowl of an immersion blender, and pulse until the nuts are ground very fine. If you’re working in a food processor, switch to the plastic blade, or move the pistachio mixture to a KitchenAid stand mixer with the paddle attachment. Add the almond flour and sweetener, then mix until everything is evenly combined. Pour in the well-beaten eggs and mix again until the dough is fully incorporated. Take the dough out of the processor or mixer bowl and refrigerate it for at least 8 hours.
2. Heat the oven to 325F and cover a cookie sheet with parchment paper. Scoop small spoonfuls of the chilled dough, then roll each portion between your palms into a ball about 1 inch across. Set the balls on the parchment, flatten them just a bit, and press 1 pistachio into the middle of each cookie.
3. Bake until the edges are just starting to turn golden, about 12-15 minutes. Leave the cookies on the sheet for 5 minutes, then move them to a cooling rack or a dish towel to finish cooling.