Ingredients
- 90 grams PLUS 100 grams Pistachios (raw, shelled)
- 100 grams almond meal
- 120 grams caster sugar
- 50 grams eggwhites (from around 1 to 2 eggs)
- Green food colouring (optional)
Preparation
Step 1
Lightly toast the pistachios for around 10 minutes in a preheated oven at 160c. Chop the first 90 grams of pistachio finely (you can use a food processor for this) and the other 100 grams of pistachios 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 now if you wish) until you form a paste.
Scoop the cookie 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 baking sheet, around 2 cm apart and bake for around 13 minutes at 170c (fan forced).
Update on recipe: Dust with icing sugar when cool.