COOKIES - Italian Pistachio Cookies

By Aemelia

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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)

Details

Adapted from trissalicious.com

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.