Ingredients (for 25 cookies):
- 150 grams of ground almonds
- 150 grams of finely ground pistachios
- 150 grams sugar
- 2 egg whites
- 1 teaspoon vanilla extract (or amaretto)
- a pinch of salt
- 50 grams of powdered sugar
For the coating:
100 grams of white chocolate
3 tablespoons chopped pistachios
Instructions:
1. Preheat the oven to 150°C (300°F) and line a baking sheet with parchment paper.
2. In a bowl, mix together the ground almonds, ground pistachios, and sugar. Add the egg whites, vanilla extract, and salt, and mix well.
3. Shape the dough into balls weighing 15 grams each (about a heaping tablespoon of dough per ball). Roll the balls in powdered sugar. Shape each ball into a cylinder and then form it into a crescent shape. Place the cookies on the parchment-lined baking sheet.
4. Bake in the oven for about 15 minutes, until the bottoms are slightly golden. Remove from the oven and let cool.
5. Prepare the coating (though the cookies are delicious even without it): melt the white chocolate. Dip each cookie halfway into the melted chocolate and sprinkle with chopped pistachios. Allow the chocolate to set before serving.