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Pastine di Pistacchio

(Flourless Pistachio Cookies)
Makes: 1 dozen

190g (7oz)  pistachios (roasted and salted)
100g (3.5 oz)  almond meal
120 grams (1/2 cup plus 2 tablespoons) caster (granulated) sugar
2 egg whites, room temperature, not beaten
1 teaspoon orange blossom water (optional)
A few drops of green food colouring (optional)
Icing (confectioners') sugar for dusting (optional)

Preheat the oven to 170C (325F). Line a baking sheet with a silpat liner or parchment paper.

Grind 90 grams of the pistachios finely and set aside. Chop the remaining 100 grams roughly and place in a plate or flat bowl for rolling.

Put the finely ground pistachios, almond meal, sugar, egg whites, optional orange blossom water and optional food colouring in a large bowl. Mix just until the batter is moistened, do not over beat. If the batter is too moist, add a little more almond meal.

Form one tablespoon of the batter into balls and roll in the chopped pistachios. Place the cookies about 2 centimeters (3/4 inch) apart and bake for approximately 13 minutes. Let cook for 10 minutes before moving to a baking rack. Dust with icing sugar, when cooled.

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