Pistachio Amaretti

1 large egg
1/2 cup caster sugar
1 tsp Amaretto (vanilla also works)
1 cup (112g) almond meal
3/4 cup (75g) ground pistachios
1/4 tsp baking powder
2 tbs icing sugar
2 tbs chopped pistachios (chopped not ground!)

Preheat the oven to 150 degrees celsius (fan-forced).

Line 2 baking sheets with baking paper.

In a large bowl, beat the egg and sugar. Beat or whisk very well to create dense amaretti.

Add the almond meal and ground pistachio and baking powder and stir until combined and a firm dough is formed. Dough is the word, you don’t want a runny batter you want a firm dough.

Shape desert spoonfuls of the dough into a ball, using wet hands. Lightly dredge in the icing sugar, shake off the excess.

Press down lightly on the chopped pistachios and place pistachio side up on the prepared baking sheets.

Transfer to a rack to cool.

Store in an airtight container for 3-4 days.

The cooking time is very important, you don’t want them undercooked but they also dry out easily.