- 4 tablespoons [60 g] butter, diced
- 1/4 cup [60 g] sugar
- Few drops vanilla extract
- 2 egg whites
- 1/2 cup - 1 tablespoon [60 g] all-purpose flour
- 1 ounce [30 g] pistachio nuts
- Hot, boiling water
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- Into a bowl, cream together butter and sugar, until light and foamy.
- Add vanilla.
- Into a small bowl, beat egg whites until foamy.
- Using a wisk, slowly whip egg whites into sugar mixture.
- Sift 1/3 of flour over mixture; stir well.
- Repeat twice, using remaining flour.
- Set aside for 10 minutes.
- Into a small clean bowl, cover pistachio nuts with hot boiling water.
- Leave to soak until water is lukewarm.
- Skin then finely chop nuts; reserve.
- Preheat oven to 350°F [180°C] and grease 2 baking sheets.
- Arrange spoonfuls of dough onto sheets, 3 1/2 inches [9 cm] apart.
- Using the blade of knife, flatten each mound into a 2 3/4-inch [7-cm] circle.
- Evenly sprinkle each with reserved finely chopped pistachio nuts.
- Bake into preheated oven for 10 minutes, until golden.
- Remove cookies from baking sheet, rolling each cookie around a rolling pin.
- Leave curved cookies to cool completely, onto a wire rack.
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