for 12 pieces

Pistachios

180 g

salted, roasted pistachios

Dough

3	fresh egg whites
150 g	sugar
1 parcel	vanilla sugar
1	organic lemon, use grated zest only
150 g	white flour

Pignoli

1 tbsp	salted, roasted pistachios
2 tbsp	pine nuts

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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