John Myers
Ingredients for 1 servings:
- 100 g almonds, ground
- 200 g pistachios
- 200 g sugar
- 20 g honey
- 1 lemon peel
- 1 pinch of sea salt
- 2 egg whites
- 1 ½ tsp Amaretto
- 75 g icing sugar for rolling
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 16 minutes; Total time approx. 56 minutes
taste good at Christmas or all year round
Preheat oven to 160°C (top/bottom heat) and line a baking sheet with baking paper. Finely grind the skinned almonds and pistachios in a food processor or food processor; alternatively, use pre-ground almonds and pistachios. Finely grate the lemon zest. Mix the almonds, pistachios, and lemon zest with the sugar, honey, and salt. Beat the egg whites in a bowl until frothy, almost stiff. Add the Amaretto. Carefully mix in the almond mixture with a tablespoon until a smooth, slightly sticky, crumbly dough forms. Take walnut-sized portions, carefully form them into balls between your palms, and roll the balls in powdered sugar until thickly coated. Place the dough balls on the baking sheet, leaving some space between them, and bake for 16-18 minutes. The cookies are done when the underside is lightly browned—but they will still be very soft. Remove the cookies from the oven and let them cool on the baking sheet. Transfer them to an airtight container. The cookies will keep for up to two weeks. This recipe yields approximately 30 cookies, each of which has approximately 90 calories.
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