At a glance
You're whisking egg whites and folding them into a nutty mixture made from finely chopped pistachios, almonds, powdered sugar, and vanilla. The best part is shaping the dough into little crescents with slightly damp hands and pressing each one into extra chopped pistachios for a crunchy coating—then they're ready for a quick 15-minute bake at 170°C until the edges turn golden.
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Whisk the egg whites
Crack the egg whites into a tall bowl and add a pinch of salt. Start whisking, and in no time you'll have nice stiff peaks.
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Chop the nuts
Finely chop the pistachios and almonds. Mine ended up almost like flour, with the odd bigger piece here and there — and that worked really well for the flavour too.
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Flavour and mix
Mix the chopped nuts with the sugar, then scrape a little vanilla out of the vanilla pod. Combine everything with the egg whites and mix thoroughly.
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How it went
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