Ingredients
3.5 oz/100g all-purpose flour
7.9 oz/225 g pistacchio flour
1 tsp baking powder
14.5 oz/412g confectioners’ sugar
1.3 oz/38g invert sugar
13.2 oz/375 g egg whites
6.2 oz/175g unsalted butter, cooked to nut color
2.6 oz/75g pistacchio paste
1 tsp vanilla extract
Preparation
In bowl of electric mixer fitted with a paddle attachment mix all dry ingredients. Add invert sugar and mix until homogenous. On second speed mix in egg whites, then butter and flavorings. Continue to mix for 2-3 minutes. Allow mixture to rest for at least 2 hours.
Pipe batter into 3" round silicon molds and bake at 410F for 12 minutes or until deep golden brown.
