INGREDIENTS
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3/4 cup (4 oz.) shelled pistachio nuts, plus about 50 nuts to garnish top of cookies (I used dry-roasted pistachio kernels from Costco)
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2 T plus 1 cup Splenda or Stevia-in-the-Raw Granulated Sweetener (or use a blend of Splenda/Stevia and sugar or all sugar if you prefer)
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1 2/3 cup almond meal (sometimes called almond flour, although they're slightly different)
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2 eggs, beaten well