Pistachio Cardamom Amaretti

Cook Time 30 minutes

Servings makes approx. 24

Ingredients

3 large egg whites

250g caster sugar

270g ground almonds

150g pistachios

1 tsp cardamom powder

1 tsp vanilla extract

¼ tsp fine salt

125g icing sugar, for coating

1 tsp amaretto liqueur

Method

Preheat oven to 180°C and line two baking trays with baking paper.

Place the ground almonds, pistachios, cardamom and salt into a food processor and pulse until the pistachios are finely ground. Place into a large bowl and set aside.

Using a stand mixer with a large bowl, use the whisk attachment and whip the egg whites on high speed until foamy for 1 - 2 minutes.

Slowly add in the caster sugar, a tablespoon at a time, until stiff peaks arise, and the caster sugar has dissolved when you rub the meringue between your fingers. This should take approximately 6 - 8 minutes.

Using a spatula, evenly combine the egg whites with the almond pistachio mixture, vanilla and amaretto.

Scoop 1 heaped tablespoon of the batter to form biscuits, rolling them in the icing sugar before placing them onto the baking tray.

Bake in the preheated oven for 10 - 15 minutes. Bake until the cookies have the smallest hint of colour where the cookies are cracking. Allow to fully cool and enjoy with black coffee.