Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pistachios
Dough
Pignoli
How it's done
Pistachios
Place the seeds in a food processor, blitz.
Dough
Put the egg whites and all ingredients up to and including the lemon zest in a bowl, then using the whisk on a mixer, beat for approx. 2 mins. until light and fluffy. Add the flour and pistachios, combine, mix quickly to form a soft dough; do not knead.
Pignoli
Shape the dough into 12 balls using an ice cream scoop or two tablespoons and place them on a baking tray lined with baking paper, leaving plenty of space between each. Scatter over the pistachios and pine nuts, and press in gently.
To bake
Approx. 15 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
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