Guest Posted March 1, 2008 Share Posted March 1, 2008 I've got some pistachios left over from making nigella's fudge and will have some egg whites left when i make the lemon curd and I found this recipe which uses both. I'm going to have to bash the nuts in a freezer bag as they're not "slivered" so hopefully it'll still work. If anyone trys it before me, let me know how it turns out but they look yummy http://www.taste.com.au/recipes/4137/pistachio+biscuits Pistachio Biscuits Makes 20 Ingredients 1 cup (150g) slivered pistachios* 3/4 cup (165g) caster sugar 1/3 cup (50g) plain flour 3 eggwhites 1 tbs icing sugar Method Preheat the oven to 180°C (160°C fan-forced) and line two baking sheets with baking paper. Finely grind three-quarters of the pistachios in a food processor. Transfer to a bowl and stir in 1/2 cup (55g) caster sugar and flour. Whisk eggwhites until soft peaks form, add remaining caster sugar, then fold into pistachio mixture. Place heaped teaspoons on baking sheets and sprinkle with remaining nuts. Bake for 12 minutes. Transfer to a wire rack to cool. Dust with icing sugar. Notes & tips * From delis and gourmet food shops. Quote Link to comment Share on other sites More sharing options...
Lesley Posted March 1, 2008 Share Posted March 1, 2008 They do look nice - I think I've got pistachios in the cupboard..... Quote Link to comment Share on other sites More sharing options...