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| Pistachio Amaretti |
Makes 20
This is a variation on classic amaretti. I've used my
great-aunt Richetta's recipe, substitution pistachio for almonds. These will
keep in an airtight container for up to 1 week
Pistachio Amaretti ingredients: 280g pistachio kernels, plus
extra 20 pistachio kernels. 2 egg whites. 150g caster sugar, plus extra
sprinkle 1 tsp vanilla extract or vanilla bean pasta
Pistachio Amaretti recipe: Whiz the pistachio kernels in a
food processor until very finely ground-be careful not to over process or it
will become a paste. Set aside. In a clean bowl, whisk eggwhites and sugar to
stiff peaks. Gently fold the ground pistachio into the eggwhite mixture, then
add vanilla and stir until you have a soft, sticky batter. Shape into 20
walnut-sized balls and divide between 2 baking paper-lined baking trays, spaced
3cm apart. Using your finger, make a shallow indent in the top of each one and
place a whole pistachio in the indent. Chill in the fridge for 20 minutes to
firm up. Preheat oven to 170C. Bake amaretti for 25-30 minutes or until the
bottom is set-they will feel quite soft, but will harden as they cool. Cool on
the trays for 10 minutes, then transfer to a wire rack to cool completely
