Saturday, 21 January 2012

Pistachio biscuits


  • 1 cup (150g) slivered pistachios*
  • 3/4 cup (165g) caster sugar
  • 1/3 cup (50g) plain flour
  • 3 eggwhites
  • 1 tbs icing sugar


  1. Preheat the oven to 180°C (160°C fan-forced) and line two baking sheets with baking paper.
  2. Finely grind three-quarters of the pistachios in a food processor. Transfer to a bowl and stir in 1/2 cup (55g) caster sugar and flour. Whisk eggwhites until soft peaks form, add remaining caster sugar, then fold into pistachio mixture.
  3. Place heaped teaspoons on baking sheets and sprinkle with remaining nuts.
  4. Bake for 12 minutes. Transfer to a wire rack to cool. Dust with icing sugar.