Ingredients:

(Makes 14 cookies) 

• 4 egg whites 
• 400g ground or whole pistachios 
• 50g ground or whole almonds 
• Zest of 1 lemon 
• 280g caster sugar 
• 4 tablespoons icing sugar 
• Whole pistachios for decoration 

Method: 

1. Preheat the oven to 180°C/gas mark 4. Line a baking tray with baking paper
2. Put the egg whites into a mixing bowl and whisk with an electric mixer until they form stiff peaks
3. Add the sugar and lemon zest, and mix in using a low speed
4. If you’re starting with whole pistachios or almonds, grind these in a food processor until you get a flour-like consistency. Then gradually add the ground pistachios and ground almonds to the egg mixture, folding it in gently with a metal spoon. Once it’s all mixed in, you should have a sticky dough
5. Dust your hands with icing sugar and divide the mixture into 14 portions. Roll each portion into a ball, rolling in icing sugar as you do so. Then place on the prepared baking tray. Make sure you leave room between each ball as they will spread as they bake
6. Using the palm of your hand or the back of a spoon, squash each ball into a disc shape. Place a whole pistachio on the top of each cookie, pushing it in gently
7. Bake for 15 to 18 minutes, until they’re starting to brown lightly on the top. Leave to cool on the baking tray

Anna’s top tip:

You can make these ahead of time and freeze them.