Almond Pistachio Lime Cookies

After my last debacle with almond flour and citrus, you would think I’d be reluctant to go down that road again, but I guess I’m just a natural born gambler. Well, a gambler in the culinary sense, at least. I have never understood the appeal of real gambling. If I’m going to throw money away, I’d at least like to have a pair of shoes to show for it.When I saw this recipe for Flourless Almond Cookies with Cardamom, Orange Zest and Pistachios, I thought it would be a perfect addition to our Passover dessert table. I changed it up and used lime instead of orange and deleted the cardamom. It’s one of those flavours I want to like, but haven’t yet acquired a taste for. I used to hate cilantro and now I love it, so there’s still hope for cardamom.These are a slice and bake cookie. They’re fast to make. You do need to allow time for chilling the logs before slicing, so plan ahead. The logs get rolled in finely chopped pistachios. When slicing, make sure you rotate the log 90° (a quarter turn) after each slice to keep from getting one flat side.I decided to glam up these cookies by adding a sweet-tart glaze. I finished them off with a sprinkling of lime zest and more chopped pistachios.These cookies are the perfect little bite to end the Passover seder with. Chewy in the center, crispy on the edges and an ideal sweet-tart balance. I also made a batch with lemon and they were fantastic.