Pistachio Amaretti

Preheat the oven to 160°C for a fan oven (or 180°C for a regular oven).

Line two baking trays with baking paper.

In a mini blender, add 100 grams of pistachios and blitz them until they are ground but not turned into a paste.

Add approximately half of the 275 grams of ground almonds to the blender with the pistachios and continue to blitz together.

In a bowl, combine the remaining ground almonds with half of the 250 grams of caster sugar and mix together.

In a separate bowl, whisk 3 large egg whites until frothy and starting to peak.

Add 1 teaspoon of vanilla extract to the egg whites and continue whisking until soft peaks form.

Gently fold the egg white mixture into the dry ingredients, being careful not to deflate the mixture too much.

Prepare two shallow dishes with icing sugar and caster sugar for coating the amaretti.

Using an ice cream scoop, take some of the mixture and drop it into the bowl of caster sugar, then form it into a ball.

Coat the ball in icing sugar and place it on the prepared baking tray.

Repeat until the tray is filled, leaving space for the amaretti to spread during baking.

Bake in the preheated oven for about 12 minutes, or until they start to brown and crack on top.

Remove from the oven and let the amaretti cool completely on the tray.

Dust with additional icing sugar before serving.

Equipment Needed

Spice Level:

Dietary

Allergens