These classic Italian beauties are served with glace cherries for an extra pop of flavour. Take a bite of nut-packed bikkies, you won't be able to resist seconds!
80 g pistachios
300 g almond meal
250 g caster sugar
1 Tbsp pistachio paste (optional)
2 egg whites
120 g pure icing sugar
120 g natural coloured glace cherries
- Preheat oven to 180°C fan-forced (200°C conventional). Line 2 large oven trays with baking paper. Blitz pistachios in a food processor until finely ground. Add almond meal, caster sugar and pistachio paste, if using, and process until combined. Add egg whites and process until a firm dough forms
- Roll dough into walnut-sized balls. Coat ½ of the dough balls in extra chopped pistachios and the remaining dough balls in pure icing sugar. Arrange on prepared trays. Press a red or green glacé cherry into the middle of each ball.
- Bake biscuits for 16 minutes or until biscuit bases are pale golden brown (middle will still be squishy). Set aside on trays to cool then serve.