Light and Floral Almond-Pistachio Cookies with a Hint of Bergamot

Step 1

Blend the pistachios with the almond flour and 150 g powdered sugar for a fine, light green powder. Transfer it to a bowl, and add the grated rind of ½ bergamot and egg whites. Blend together with a spoon.

Step 2

Form 20 balls and dust in powdered sugar. Transfer to a baking tray lined with baking parchment and create a hollow in each ball of dough by crushing the center with your finger. Bake at 350°F for 12-14 minutes.

Step 3

Store up in a cool, dry place for up to 4 days in a tin box.