Ingredients
4 egg whites
100 g of sugar (½ cup)
20 g of honey (1 Tbsp)
50 g ground almonds (ground blanched almonds) (½ cup)
50 g sifted flour (⅓ cup)
160 g of butter (¾ cup)
30 g of pistachio paste
Optional: Amarena cherries or frozen raspberries
Preparation
Start by browning the butter – in a small pot, melt the butter over high heat and continue to cook while stirring until its color changes and becomes a light brown shade. Remove from the heat.
In a mixing bowl, beat egg whites, sugar and honey by hand until the sugar melts. Add almond powder, flour and pistachio puree and mix. Filter in the brown butter and mix well.
Cool for 10 minutes in the freezer (so that it is easy to work with) and transfer to a piping bag. Pour into a greased silicone mold. Optional: add a few small pieces of amarena cherries or frozen raspberries in each cavity.
Bake for 12 minutes at 170 C (340 F) (baking time may vary from oven to oven). At the end of baking, remove from the mold onto wax paper.
After the cookies cool a little, dust with powdered sugar. The prepared cookies keep in the refrigerator for about a week, it is recommended to eat them at room temperature and think of Alex.
