PISTACHIO ALMONDLETTES, almond cookies with pistachio flour and cream filling, easy and quick with egg white, gluten-free.
Simple and delicious, I love them madly, these pistachio almondlettes are truly fabulous with the spreadable pistachio cream filling, quick and tasty they melt in your mouth.
They are made in a few minutes and are perfect as a dessert, the pistachio almondlettes are excellent served after lunch with a cup of tea, they are made with chopped almonds and pistachio flour, sugar, and egg white.
Join me in the kitchen today for pistachio almondlettes.
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 10 Minutes
- Portions: 4 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup almonds
- 2 tablespoons pistachio flour
- 1/4 cup sugar
- 1.5 tablespoons pistachio cream
- 1 egg white
Steps
Pour the almonds with the sugar into a mixer and blend well, then pour them into a bowl.
Add the pistachio flour, mix, and add the egg white.
Mix with the spoon until the dough is well combined.
Divide the dough into 4 or 5 pieces, shape into balls and flatten them on the palm of your hand, add the pistachio cream in the center and seal well.
Roll and flatten the balls, place them on a baking tray lined with parchment paper, sprinkle with granulated sugar, and place an almond in the center.
Bake at 350°F for 20 minutes.
Remove from the oven and let cool.
Bon appétit
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PISTACHIO ALMONDLETTES almond cookies
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FAQ (Frequently Asked Questions) PISTACHIO ALMONDLETTES almond cookies
Can I remove the pistachio?
Absolutely! If you don’t like it, you can skip the pistachio flour and cream.
Can pistachio almondlettes be made in advance?
Absolutely! They are perfect made in advance as they need to rest before being enjoyed.
Can I substitute the almonds?
Yes! You can substitute almonds with hazelnuts or pistachios.
