Pistachios Please.

I had a hand full of people around for my birthday and thought I’d treat them to a snack which was a fraction more elegant than a bowl of nuts, pistachio biscuits!

They were so easy to make, light to eat and they were snapped up in no time at all – which has to be a good sign, right?

As an added tit-bit, did you know?

  • Pistachios are one of the oldest flowering nut trees; humans have eaten pistachio nuts for at least 9,000 years.
  • In Iran, pistachios are known as the “smiling nut.”
  • In China, it’s called the “happy nut.”

And on with the cooking…

1. Chop pistachios. My hand blender (which I got given about two weeks ago for my birthday) took on the challenge without wincing – I remain impressed with the meagre 10 seconds it took to turn those nuts to dust!
2. Whites only. Whisk.
3a. Mix the flour with the freshly ground pistachios (less a handful).
3b. Mix the sugar to the whisked eggs.
3c. Combine the two.
4. Dollop biscuit size blobs on to baking paper and sprinkle with the remaining pistachios.
5. Bake at 160°C for 16-20 mins, then allow to cool before tucking in.
Recipe adapted from here.

150g Pistachios
165g Golden caster sugar
50g Plain four
3 Egg whites


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