x1 Baking sheet.
Ingredients
1 egg (white only)
100g/ 3.5oz ground almonds
85g/ 3oz ground pistachios
85g/ 3oz golden caster sugar
1tsp rose water flavouring
dry edible rose petals and whole pistachios to decorate (optional)
Icing sugar to decorate (optional)
Step 1 – Whisk the egg white.
Preheat your oven to 170C (150C Fan)/325F/Gas Mark 3. Place the egg white in a clean, dry bowl, taking care not to include any yolk or fat in the mixture. Whisk with a handheld or free-standing mixer on a medium speed for roughly 3-5 minutes until the egg turns white and holds a stiff peak. You can do this by hand with a bit of elbow grease too, it'll just take a little longer.
Step 2 – Incorporate the dry ingredients.
You'll need to ground the pistachios yourself as its rare to find them pre-ground. Pop in a food processor and blitz, or you can use a pestle and mortar, just make sure they are as fine as the ground almonds. Pour in the sugar, ground almonds and pistachios all in one go. Fold the mixture together with a spatula until combined, try not to beat the living day-lights out of it and knock out all the air, think light and fluffy! Add the rose water and mix a little more then you're ready to form the biscuits into little bite sized chunks.
Step 3 – Shaping, decorating and baking.
Grab your baking sheet and line with greaseproof paper. Take little handfuls of the mixture and roll in your palms to create little balls, weighing roughly 10grams each, they should be about the size of a walnut (if you'd rather have a visual guide). Place onto the lined baking sheet about 1cm apart. If you want to add some decoration, push one whole pistachios or one edible rose petal into each biscuit, or alternate for real panache. Bake for 15-20 minutes until golden brown, then remove and set aside to cool. Peel away from the greaseproof, dust liberally with icing sugar and serve to your beloved, or just gobble them up yourself!
Recipe courtesy of Hatty Bakewell, delicious local homemade cakes for any occasion.
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