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Ingredients
- 180 grams Pistachios (raw, shelled)
- 225 grams almond meal
- 120 grams caster sugar
- 125 grams icing sugar
- 30 grams dutch processed cocoa powder
- 75 grams eggwhites (from around 2 to 3 eggs)
Preparation
Step 1
Chop the pistachios roughly and set aside.
In a bowl place the almond meal, sugars and egg whites. Mix well until you form a paste.
Scoop the cookie batter and form into logs around 5 cm long, (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 pistachios.
Place them in a baking sheet, around 2 cm apart and bake for around 13 minutes at 150c (fan forced).
Update on recipe: Dust with icing sugar when cool.