Pistachio amaretti

It took me years and years to get to classical amaretti, which I shared in my last book. This is one step forward and very irresistible.


3 (80g) medium egg whites 
150 g peeled almonds
150 g green, unshelled, unsalted pistachios
300 g caster sugar
pinch of salt
1 tsp orange blossom water or Grand Marnier
1 tbsp vanilla extract

topping:
80-100 g powdered sugar


Heat the oven to 160° C.

Whisk egg whites with salt in a bowl until stiff peaks form (but not dry). Add almonds, pistachios, sugar, vanilla, and orange blossom water (if using) and mix. Roll small balls of dough and then roll them in powdered sugar. The dough, when rolled, can not feel sticky (if so, add a bit more almond flour). Place on a pan 2 cm apart. Bake for 15 minutes and leave 5 minutes in the oven with the door ajar. Take out and place on a cooling rack to cool completely.

Makes around 35-40