Pistachio cookies

*Ingredients / for 6 people

+For about twenty fondant amaretti:
°150g ground almonds
°50g shelled unsalted pistachios
°180g caster sugar
°2 egg whites
°1 teaspoon bitter almond extract
°2 teaspoons of pistachio paste (warmed so that it incorporates more easily)


1-Mix the pistachios in a blender to make a powder. Mix this with the ground almonds and sugar. Add the egg whites, bitter almond and pistachio paste. Mix well until you get a smooth paste.
2-Put in the fridge, covered with film, for at least 1 hour. I make the dough in the evening for the next day, it works very well.
3-Once the dough has cooled, form balls of dough, place them on a baking sheet lined with parchment paper. Put icing sugar on it. Leave to crust for 1 hour, i.e. leave to dry in the open air (optional).
4-Slightly flatten the amaretti and bake them in a preheated oven at 160°C (thermostat 5/6).
To finish
Bake them for about 15 minutes. They should not brown (or very little).

Enjoy !