110 gm ground almonds
90 gm pistachio
2 large egg whites
120 gm granulated sugar
100 gm pistachio
icing sugar for dusting
green color (optional)
Step 1: Method for Smoothie:
Blend all the 5 ingredients in a heavy duty blender. You can thin it with water, ice or juice. Pour in glasses.
Serve with nutty pistachio cookies.
Step 2: Method for cookies:
The original recipe asks for toasting the pistachios. But the California ones I bought were already dry roasted.
Line a cookie sheet with parchment paper. Chop the 90 gms of pistachio finely in a food processor and the other 100 gms of pistachios roughly. In a bowl place the finely chopped 90 gms of pistachios, almond meal, sugar and egg whites. Mix well until you form a paste like consistency. (If you feel the dough is thin, add more almond meal but you might not feel the necessity as I already increased the amount from the original recipe). Scoop the cookie batter and form into little balls. The dough is sticky so drop the round cookie ball in the chopped pistachios, roll them and form a cookie shape. Place on a prepared cookie sheet, around 2 cm apart and bake for 13 minutes at 325 degrees F. Dust with icing sugar when cool.
Fonte autore:http://www.simpleglutenfreekitchen.com/ balvinder
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