Chewy Pistachio BiscuitsDec 19, 2020
Time: 25 minutes
300 g almond meal
80 g ground pistachio
150 g coconut sugar
2 egg whites
120 g crushed pistachios
Dried blueberries for decorating
Put the almond meal, coconut sugar, and ground pistachios in a food processor and mix until combined.
Add egg whites and process to form a dough.
Roll dough into walnut-sized balls, roll in crushed pistachios to coat, and then place on a baking tray and press dried blueberries into the top.
Bake for 12 - 15 minutes at 180c, once browned on top remove from the oven and leave to cool.
Once cooled, keep in tin or container in your pantry for up to 5 days, if they last that long!
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