1½ c raw pistachios (shelled and unsalted), plus extra for garnish
½ c almond meal
½ c granulated sugar
1½ t honey
½ t vanilla extract
¾ t lemon zest
1 lg egg white
1½ t honey
scant ½ c powdered sugar

Preheat to oven to 350°F. In a food processor, pulse the almond meal, pistachios and half of the sugar measure until finely chopped (but not fully ground). Transfer to a large bowl and combine with the vanilla, lemon zest and honey. Add the whites and mix. Add the sugar and gently combine. (You might find it easier to use your hands.) Form into tablespoon-sized balls and roll in the powdered sugar to coat. Transfer to baking sheets lined with parchment, leaving about an 1¼″ distance between each cookie. Press a pistachio into each cookie for garnish. Bake 15–18 minutes until fragrant, crackled and golden brown. When cooled, transfer to an air-tight container for up to 2 weeks. Makes about 2 dozen.