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.