Pistachio crackle cookies

Preheat oven to 160°C fan-forced (180°C conventional). Line 2 oven trays with baking paper.

Put pistachios in bowl of a food processor and pulse until finely ground. 

In a large bowl, whisk egg whites until frothy. Stir in ground pistachios, almond meal, caster sugar, vanilla and orange blossom water.

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.

Bake for 18-20 minutes, rotating trays halfway through. Cool cookies on trays until they’re firm enough to finish cooling on wire rack.