Pistachio dots

Ingredients for 1 servings:

• 3 egg whites
• 125 g sugar
• 100 g pistachios, ground (unsalted!)
• 100 g almond(s), peeled, grated
• 2 tbsp cornstarch
• 100 g chocolate, 70% cocoa content
• 2 cl Amaretto
• 1 egg yolk
• 50 g sugar
• 50 g powdered sugar
• 3 tbsp almonds, chopped

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Favorite cookies

Line a baking sheet with baking paper and prepare a piping bag fitted with a star nozzle. Beat the egg whites until stiff, gradually adding the sugar. Mix the pistachios with the almonds and flour and fold into the egg white mixture. Fill the piping bag and pipe small dots onto the baking sheet. Flatten the tip slightly with the back of a knife. Let rest for about 15 minutes, then bake at 150°C for 20-25 minutes; they should not brown. Remove the pistachio dots from the baking sheet and let them cool completely. For the filling, slowly melt the chocolate in a bain-marie, stir in the sugar, powdered sugar, Amaretto and chopped almonds, let it cool slightly, and then stir in the egg yolk. Reheat if necessary. Spread the filling over the dots, sticking two biscuits together at a time. Once the dots are dry, store them in a cookie tin.