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. In Food Processor (affiliate link) or bowl of an Immersion Blender (affiliate link) combine pistachios with sweetener and process until the nuts are finely ground.
2. If using food processor change to plastic blade, or transfer pistachio/sweetener mixture to KitchenAid Stand Mixer (affiliate link) fitted with paddle attachment.
3. Add the Almond Flour (affiliate link) and sweetener and mix until well combined.
4. Then add eggs and mix until completely blended into dry ingredients.
5. Remove mixture from food processor or mixer bowl and chill at least 8 hours. (I chilled it overnight and baked the cookies the next day.)
6. Preheat the oven to 325F and line cookie sheet with parchment paper.
7. Scoop a small spoonfuls of dough and roll between your hands to make a small ball about an inch in diameter. (I used a teaspoon measuring spoon to scoop out the dough.)
8. Put each ball on the parchment, smash down slightly, then press one pistachio into the center.
9. Bake cookies until they are lightly browned on the edges, about 12-15 minutes in my toaster oven.
10. Let cool for 5 minutes on cookie sheet, then transfer to cooling rack or dish towel and let cool.