I don’t know why but I always have egg whites in the fridge. That’s why when I find recipes that only call for egg whites I’m always happy.
Ten years ago, I found these sweets of Adele Pantaleo on a blog. I adapted them by adding pistachios. They are delicious and very easy to make.
Almond and pistachio drop cookies
- Preparation time: 20 minutes+cooking time
- Ingredients for about 50 sweets
- Difficulty: Easy recipe
- Ingredients
- 100 g of almond flour
- 150 g of pistachio flour
- 200 g of sugar
- 25 g of honey
- 50 g of egg whites
- 25 g of all-purpose flour
- Lemon zest to taste
- A pinch of baking powder
- Icing sugar for decoration
- Instructions
- Mix all the ingredients in a bowl until they form a loaf.
- Make balls that are all the same size and leave them in the fridge for at least 2 hours.
- Preheat the oven to 350°F.
- Put the icing sugar on a small plate. Roll the balls in the powdered sugar and place them on a baking tin with baking paper well-spaced apart.
- Bake in the oven for about eight to ten minutes.
Tips to ensure the success of the dish:
- Almond flour is very expensive. For this reason, I often use a mixer where I put the almonds with a spoonful of sugar and chop everything. The flour thus obtained is a little coarser, but for this type of preparation it is still fine. The same goes for pistachio flour
- To portion the sweets, I use a teaspoon so I don’t need to use the scale. You can give them the shape you prefer: balls, doves, pinched balls.
- The baking time in the oven depends on the oven you have. They just have to cook but remain soft.
