Auraea Sunshine Bake Shoppe: Italian Pistachio Cookies

90 grams (6T) PLUS 100 grams (7T) Pistachios (raw, shelled)
100 grams (7T) almond meal
120 grams (1/2 c) caster sugar
50 grams (1/4 c) egg whites (from around 1 to 2 eggs)
Green food coloring (optional)

Lightly toast the pistachios for around 10 minutes in a preheated oven at 160c. (325 degrees F.). Chop the first 90 grams of pistachio finely (you can use a food processor for this) and the other 100 grams of pistachios roughly.
In a bowl place the finely chopped 90 grams (6T) of pistachios, almond meal, sugar and egg whites. Mix well (you can add a few drops of food coloring now if you wish) until you form a paste.
Scoop the cookie batter and form into little balls, (at this point, if you find the batter too sticky add a little bit more almond meal to the paste) then roll them in the remaining 100 grams (7T) of pistachios.
Place then in a baking sheet, around 2 cm (1”) apart and bake for around 13 minutes at 170c (325 degrees F).
Update on recipe: Dust with icing sugar when cool

Recipe Source: http://trissalicious.com/2010/11/24/quite-possibly-the-worlds-best-trissalicious-pistachio-cookies/

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Thanks...and Happy Baking,
~Dana

Auraea Sunshine Bake Shoppe

Italian Pistachio Cookies

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