Ingredients
125g pistachios, roughly chopped
2 large free-range egg whites
1 cup almond meal
1 cup caster sugar
1 tsp vanilla extract
1 tsp orange blossom water
1 cup pure icing sugar, sifted
Method
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Preheat oven to 160°C fan-forced (180°C conventional). Line 2 oven trays with baking paper.
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Put pistachios in bowl of a food processor and pulse until finely ground.
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In a large bowl, whisk egg whites until frothy. Stir in ground pistachios, almond meal, caster sugar, vanilla and orange blossom water.
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Put icing sugar in a shallow bowl. Using slightly damp hands, roll 1 tablespoon of dough for each ball. Roll balls in icing sugar and arrange on trays, evenly spaced out.
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Bake for 18-20 minutes, rotating trays halfway through. Cool cookies on trays until they’re firm enough to finish cooling on wire rack.