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light and floral almond-pistachio cookies with a hint of bergamot

www.lacucinaitaliana.com
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Total: 45 minutes

Servings: 20

Ingredients

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Instructions

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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.

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