Pistachio Cookies

These were special cookies I baked for a special someone. Using only 4 ingredients, I hope they serve their intended purpose. I will only find out a few days later though. =(    

Recipe from Trissa (a cupcake or two) World's Best Pistachio Cookies
90 g + 100 g pistachios (raw, shelled)
100g almond meal
120g caster sugar
50g egg whites (1-2 eggs)
green food colouring (optional)

1. Lightly toast nuts, preheated 160C. Chop 90g finely (food processor makes the job done in 2 seconds) and 100g roughly.

I did not buy enough pistachios, and had about 60g roughly chopped. It worked well for me still.

2. In a bowl, mix well fine pistachios, almond meal, sugar and egg whites. Few drops of food colouring can be put in and mix until paste is formed. *I did not add in green colouring. Scoop and form little balls. If too sticky, add almond meal then roll them in the remaining roughly chopped pistachios.

3. Place on baking sheet, 2 cm apart and bake for 13 minutes in 190C. I learned my lesson and preferred  slightly flatter balls next time instead of perfect ones.

4. Dust with icing sugar when cool. I did not, however, because I thought they were sweet enough. As mentioned, I think they would be much better flatter (which I did with the second batch-but only photos were taken on the first batch).

Anyway, they are off with me on a jet plane in 12 hours time. =D

note: They are a bit heavier than usual cookies, due to the almond meal.