Directions:

1. Preheat oven to 350ºF.
2. Use a hand mixer on medium-high speed to cream butter, brown sugar, and sugar until they are light and fluffy.
3. Add the egg whites and vanilla extract and continue to cream for an additional 2 minutes.
4. While mixing on low speed, slowly add almond flour and chopped pistachios. Mix for 1 minute. The dough should hold together and be slightly crumbly.
5. Portion the dough into 24 tablespoons and roll into small round balls. Place on a baking tray. With your thumb make an impression on the center of the ball. (If the dough is too soft, place in the refrigerator for about 30 minutes.)
6. Place a small spoonful of the preserves into the impression made by your thumb. Place the cookies in refrigerator and chill for about 15 minutes before baking.
7. Once chilled, bake for 8-10 minutes in preheated oven.