Cecil, bakes

Soft pistachio biscuits v1.4

Ingredients
  • 226g + 75g raw pistachios
  • 135g sugar
  • 135g blanched sliced almonds
  • 75g egg whites (about 2)
  • 0.5t vanilla
Method
  1. Process or chop pistachios until no chunks remain
  2. Combine with almonds and sugar
  3. Combine with egg whites
  4. Chop remaining pistachios into coarse pieces
  5. Portion cookies into rounds and roll in pistachio pieces
  6. Bake for 10-12 minutes at 165C
  7. Let cool completely (fragile)
  8. Dust with icing sugar