Pistachio Crescent Cookies
·Whip the egg whites
Crack the egg whites into a tall mixing bowl and add a pinch of salt. Start whisking and in no time you'll have nice stiff peaks.
Chop the nuts
Finely chop the pistachios and almonds. Mine came out almost like flour, with the occasional bigger piece here and there — it worked great for texture and flavour too.
Flavour and mix everything together
Mix the chopped nuts with the sugar and scrape in a little vanilla from the vanilla pod. Combine everything with the egg whites and stir thoroughly.
Shape the crescents
With damp hands, shape the mixture into little crescents (this keeps the dough from sticking too much), then press each one into the remaining chopped pistachios before placing it on the baking tray.
Arrange on the tray
Space the crescents about 3 cm apart on the tray — they don't spread much during baking, so there's no need to worry about them sticking together.
Bake
Bake in a preheated oven at 170°C for 15 minutes, until the edges turn lightly golden.
