Orange Pistachio Cookies with Orange Mascarpone Dip - Chewy, nutty cookies with a refreshing mascarpone dip!
Preheat the oven to 300 degrees.
Add the pistachios, confectioners sugar and a 1/2 teaspoon of orange zest to the food processor and pulse until completely pulverized.
In a mixer, combine the egg whites and the salt and mix until foamy.
Slowly add the granulated sugar and mix until stiff peaks form, making meringue.
In a new large bowl, gently fold the meringue into the pistachio mixture until just combined.
Use some extra confectioners sugar to "flour" your surface, then take the dough and flatten with a rolling pin until about 1/4 inch thick.
Use your favorite cookie cutters to cut into shapes.
Place on a cookie sheet lined with parchment paper.
Bake for about 15 minutes at 300 degrees. The cookies should be very lightly browned. DO NOT OVER COOK.
While the cookies are baking, mix the mascarpone with 1/4 of orange juice (squeezed from your orange) and 1 teaspoon of orange zest in a small bowl.
TIP - If you want a sweeter dip, you can add confectioners sugar to taste.
Dip those dinos!