Soft Pistachio Amaretti Recipe - The Boy Who Bakes

Grind half of the ground almonds with all the pistachios and salt until finely ground.

Pour the ground almond and pistachio mixture into a large bowl.

Add half of the caster sugar to the almond mixture and mix.

Whisk the egg whites with the remaining caster sugar until stiff peaks form.

Fold the meringue into the almond and pistachio mixture until combined.

Add vanilla extract and mix gently to combine.

Scoop the dough using a size 50 cookie scoop and shape into balls.

Roll the balls in caster sugar and then in icing sugar for coating.

Place the cookies on a parchment-lined baking tray, leaving a couple of centimeters between each cookie.

Preheat the oven to 170 degrees Celsius (160 degrees for fan oven).

Bake the cookies for 12 to 15 minutes until slightly browned around the edges.

Let the cookies cool to room temperature before enjoying.

Equipment Needed

Spice Level:

Allergens