Mummy Angela’s pistachio amaretti

Ingredients

• 280gr ground almonds

• 100gr pistachios + 25 whole pistachios for decorating purposes

• 250gr caster sugar + 3 tbsps for coating purposes

• 3 large eggs

• 1tsp vanilla extract

• 1tsp almond extract

• 1.5tbsps Amaretto liqueur (or add another 1tsp of almond extract for an alcohol-free version)

• 3 tbsps icing sugar for coating purposes

Method

I start by carefully separating the egg yolks from the egg whites, as only the egg whites are needed for this recipe. I set them aside and put the yolks into an airtight container in the fridge to use later (maybe for a nice custard?).

I move on to the pistachios and whizz them into a flour-like consistency using a food processor. It’s important not to whizz them for too long or they will turn into pistachio butter, which is delicious but not what is needed for the amaretti. Once a fine grind is achieved, I tip the pistachios into a large bowl, add the ground almonds and caster sugar, and mix well until everything is thoroughly combined.

Turning my attention to the egg whites, I use an electric mixer to beat them, until I get stiff peaks. Gently, I start folding the egg whites into the dry ingredients. About halfway through, I add the extracts and liqueur and continue folding the egg whites in, until I get a sweet and nutty, sticky mixture.

Before I start rolling the cookies, I prepare two small bowls, one with the extra caster sugar and one with the icing sugar. I, then, turn the oven on at 180ºC and line a baking tray with parchment paper.

Using clean hands, I start measuring out the amaretti (I aim for around 28 - 30gr per cookie). I shape each cookie into a golf-ball-sized sphere, then roll each one into caster sugar first, and then icing sugar. I place each cookie onto the lined baking tray, a few centimeters apart, and insert a whole pistachio into the middle of each one, about halfway through. I usually get between 18-24 amaretti (depending on how accurate I am with my measurements).

I bake them for about 15 minutes (checking them after 10 minutes and then every 2 minutes, to make sure they do not brown too much or burn). These amaretti are perfect to serve with coffee at festive gatherings or to package up beautifully and gift to family and friends. Enjoy!