ITALIAN PISTACHIO COOKIES
Ingredients
- 90 grams plus 100 grams Pistachios (raw, shelled)
- 100 grams Almond Meal
- 120 grams Caster Sugar
- 50 grams Egg Whites (from 1 to 2 eggs)
- Green Food Colouring (optional)
Instructions
- Lightly toast the pistachios for around 10 minutes in a preheated oven at 160* C. Chop the first 90 grams of pistachios finely and the other 100 grams roughly).
- In a bowl place the finely chopped 90 grams of pistachios, almond meal, sugar and egg whites. Mix well (you can add a few drops of food colouring, if you wish) until you form a paste.
- Scoop the cooking batter and form into little balls. (at this point, if you find the batter too sticky add a little bit more almond meal to the paste) then roll them in the remaining 100 grams of pistachios.
- Place then in a backing sheet, around 2 cm apart and bake for around 13 minutes at 170* C. (fan forced).
- Dust with icing sugar when cool.
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