Directions:
- In large bowl, beat butter with sugar until light; beat in egg. In separate bowl, whisk together rice flour, cardamom and salt ; stir into butter mixture in 2 additions to make smooth dough. Cover and refrigerate until firm, about 1 hour.
- Roll by 1 tbsp (15 mL) into balls. Place, 2 inches (5 cm) apart, on 2 parchment paper-lined rimless baking sheets. With fork, flatten to about 1/2-inch (1 cm) thickness. Sprinkle with pistachios.
- Bake in top and bottom thirds of 325°F (160°C) oven for 17 to 20 minutes, rotating and switching pans halfway through, or until firm to the touch and edges are light golden. Let cool on pans for 2 minutes. Transfer to racks; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 3 weeks.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1101.26 Kcal (4611 kJ) | ||
| Calories from fat | 486.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.01g | 83% | |
|---|---|---|---|
| Cholesterol | 162.93mg | 54% | |
| Sodium | 310.57mg | 13% | |
| Potassium | 278.04mg | 6% | |
| Total Carbs | 139.54g | 47% | |
| Sugars | 23.53g | 94% | |
| Dietary Fiber | 3.97g | 16% | |
| Protein | 15g | 30% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 4mg | 22% | |
| Calcium | 73.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 456.14 Kcal (1910 kJ) | ||
| Calories from fat | 201.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.37g | 83% | |
|---|---|---|---|
| Cholesterol | 67.49mg | 54% | |
| Sodium | 128.63mg | 13% | |
| Potassium | 115.16mg | 6% | |
| Total Carbs | 57.8g | 47% | |
| Sugars | 9.75g | 94% | |
| Dietary Fiber | 1.64g | 16% | |
| Protein | 6.21g | 30% | |
| Vitamin C | 0.2mg | 1% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 1.7mg | 22% | |
| Calcium | 30.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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