Description
Delicious, chewy and gluten-free almond and pistachio cookies.
Ingredients
- 100 grams Pistachios
- 1 whole Egg White, Beaten To Soft Peaks
- 100 grams Ground Almonds
- 90 grams Caster Sugar
- 1 Tablespoon Lemon Zest
- 1 Tablespoon Honey
- 2 Tablespoons Icing Sugar
Preparation
1. Preheat the oven to 160ºC (320ºF).
2. Blitz the pistachios in a blender, leaving a few whole pistachios aside to decorate cookies.
3. Whisk the egg white until soft peaks form.
4. In a bowl, combine the ground nuts, sugar, egg white, lemon zest and honey. Mix well.
5. Line a baking tray with parchment paper.
6. Take about 1 tablespoon of mixture and roll into balls. You should have about 10 cookies. Place on baking tray and lay a piece of parchment over the top and press down to flatten the cookies. It’s best to do it like this because the mixture is very sticky.
7. Bake in the oven for 15 minutes.
8. Decorate with reserved whole pistachios and dust with icing sugar.
