These look surprisingly easy…almost too much so haha…

1. Don’t believe Pete that this can be done start to finish in 10 minutes. Reason – re-read the ingredient list, note the egg white AT ROOM TEMPERATURE, the pistachios BLANCHED AND OVEN-DRIED, etc. Typical Gourmet magazine ingredient over-prep. I tried as much as I could to follow the recipe first time through, though my egg white was still a bit refrigerated.

2. Try NOT blanching the pistachios – that makes them slightly more dull and mushy, and I think this would be better with the sharp crunchiness of raw pistachios. My wife said these cookies don’t have as much of that pistachio flavor that we love, and we think the blanching is the reason.

3. Also don’t chop the pistachios too finely. I think you want them approximately cut in half. I made them smaller, maybe about the same size as choc chips.

4. My batter was less liquid-y looking than the picture, and the cookies fatter.

5. I would try melting (and cooling) the butter rather than creaming softened butter, to make the cookies spread more.

6. When you put the batter out, spread it out as much as possible, the flatter the better.

7. Our rolling pin is only big enough to cool about 4 cookies. I cooked in two batches (the cooking time is so short that this is no problem). Use a (Bordeaux shape) wine or similar bottle to cool more cookies if you have a regular rolling pin, or none.

8. We liked the result, as a cookie that’s not too sweet. But would try an Americanized version — add chocolate chips.

Note to self: Use brilliant rolling pin scheme to avoid burning fingers on spatula/cookies/sheet pan, etc.