Sicilian pistachio cookies on Tasty Blog

Recipe: Source: https://www.vkusnyblog.com/recipe/sitsilijskoe-fistashkovoe-pechene/Примечания by Ingredients: Nuts. In this recipe, I am making pistachio and almond cookies. The nuts are raw, not roasted. Almonds can be used with the skins on. Alternatively, you can replace the pistachios with hazelnuts or make the cookies completely almond. In the latter case, you will have Sicilian amaretti. If you have ready-made almond flour, you can use it instead of almonds.Sugar. You need regular white sugar, not too coarse. I do not recommend reducing the amount - it directly affects the texture of the cookies and the consistency of the dough. Yes, the cookies turn out perceptibly sweet, but that's its specificity. Proteins. The temperature of the proteins is not important here. I highly recommend to measure through a scale, because oriented piece by piece, it is easy to make a mistake. But if there are no options, remember that the white of an average egg of size M or C-1 weighs about 30 grams. Let's move on to the preparation. Put the nuts in the food processor. Grind them as finely as possible. It is important to grind in pulses of 5-7 seconds, otherwise the knives will get hot and the nuts will release fat. Add sugar, salt and proteins to the ground nuts. Mix until homogeneous. Form the mass into small balls and roll them in powdered sugar on all sides. Place on a baking tray and press down a little to make them flatter. Do not flatten too much, because in the process of baking the billets will increase in area. As an option, you can not flatten them at all and leave them as balls. This way the cookies will be softer in the center, but they will take a couple of minutes longer to bake. Send the tray to a preheated oven at 180 degrees Celsius and bake for about 8-10 minutes, until the cookies start to turn golden around the edges. Remove the cookies immediately from the tray and place them on a wire rack to cool. Enjoy your tea party! Recipe source: https://www.vkusnyblog.com/recipe/sitsilijskoe-fistashkovoe-pechene/