Pistachio-Almond Macaroons. Gluten-Free Cookies. 

These rustic cookies are so delicious and gluten-free.
Ingredients:
1½ cup pistachio flour
1½ cup almond flour
4 egg whites(medium)
1 tbsp honey
1 tbsp lemon/orange zest
1½ granulated sugar
Method:
Combine all dry ingredients: pistachio flour,almond flour and sugar.
Add honey and zest, mix.
Add egg whites to form sticky paste. it should not be runny , so add egg whites slowly to control consistency.
Cover dough and leave in the refrigerator overnight.
Next day: Sprinkle powdered sugar on a table surface or silicone mat. Take dough out and roll into a log.
Out of this log cut pieces and roll each one into a robe.
Depending on which size of the macaroons you are making, cut each rope into pieces.
Each piece roll in powdered sugar and bake at 450°F(230°C)
for:
Walnut size cookies for 10 minutes
Hazelnut size cookies for 5 minutes.
For more rustic look you can pinch each cookie on both sides, to make them look like pistachios.
Your macaroons after baking will have cracks, that's normal.
Let them cool completely!
Enjoy!
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