INSTRUCTION
Preheat the oven to 160’C / 325’F / Gas Mark 3. Line two baking trays with baking paper.
Whisk the egg white lightly with the sugar, then stir in the flour, pistachios, ground almonds, almonds extract and butter, mixing to a soft paste.
Place walnut-sized spoonfuls of the mixture on the prepared baking trays and use the back of the spoon to spread as thinly as possible. Bake in the preheated oven for 10 – 15 minutes, until pale golden.
Quickly lift each biscuit with a [palette knife and place over the side of a rolling pin to shape into a curve . When set, transfer to a wire rack to cool.
INGREDIENTS
- 1 Egg white
- 55 g / 2 oz Golden caster sugar
- 25 g / 1 oz Pitaschio nuts, finely chopped
- 25 g / 1 oz Ground almonds
- 1/2 tsp Almond extract
- 40 g / 1 1/2 oz Unsalted butter, melted and cooled
Making & Baking 