Pistachio amaretti

100 g peeled, unsalted pistachios

100 g sugar

90 g marzipan

100 g blanched ground almonds

2 egg whites

1 tsp bitter almond aroma

2 pinches of fleur de sel

Icing sugar for dusting

Put the pistachios in a food processor, grind finely, then put into the bowl of a mixer. Put the sugar and marzipan in a food processor, grind finely, add the almonds, grind briefly, and put into the bowl together with the pistachios. Add the egg whites, bitter almond aroma and fleur de sel and mix using the paddle attachment to form a compact mass. Spoon the amaretti mixture into a piping bag. Pipe about 2 cm diameter nuggets, leaving a little space between them, on a lined baking tray. Dust with icing sugar and leave to dry at room temperature for about 8 hours or overnight.

Preheat the cooking space to 160 °C using the hot air mode. Press each nugget with three fingers to create the typical amaretti shape. Put the tray into the preheated cooking space and bake for about 10 minutes until golden brown. Take out and leave on the tray to cool down.

(Pre-)heat cooking space to 160 °C with Hot air

Put the pastry in

Hot air 160 °C for 10 Mins