Yield: about 15-16 cookies
Get the Vanillina needed for this recipe HERE!
Preheat your oven to 350 degrees.
Line a baking sheet with parchment paper. Set aside.
Add the pistachios to the bowl of a food processor and process till very finely ground, about 2 minutes. Transfer to a mixing bowl.
Add the sugar to the bowl with the ground pistachios. Mix with a wooden spoon until there are no lumps. Add in the vanilla, almond extract and egg white and mix with your hands until a paste forms. The paste should hold its shape.
Add some granulated sugar to a shallow dish. Add some confectioners sugar to a separate shallow dish.
Take a level tablespoon of dough (I used an actual tablespoon to measure) and roll it into a ball. Roll the ball in the granulated sugar first and then in the confectioners sugar.
Place the cookies on the parchment lined baking sheet and place the whole pistachio on top, making sure to press each Pistachio into the cookie and flattening them slightly.
Bake for 15 minutes or until the bottoms begin to brown.
*The cookies may still feel slightly soft out of the oven, but they will firm up as they cool.