Pistacchiotti

I can show you the recipe for Pistacchiotti, which are soft pistachio sweets typical of Sicilian pastry making. They are easy to prepare and highly appreciated by lovers of this delicious dried fruit.

Ingredients

• 200g unsalted pistachios
• 200g granulated sugar
• 2 egg whites
• 1 pinch of salt
• Powdered sugar for dusting

Preparation

1. Start by grinding the pistachios in a food processor until you obtain an almost flour-like consistency, but leave a few larger pieces to give the Pistacchiotti some crunch.
2. In a bowl, beat the egg whites to stiff peaks with a pinch of salt. As soon as they start to become frothy, add the granulated sugar little by little and continue beating until you obtain a firm, glossy meringue.
3. Gently fold the ground pistachios into the meringue, taking care not to deflate the mixture.
4. Line a baking tray with parchment paper and, using two teaspoons or a piping bag, form small mounds of batter spaced apart, as they will expand slightly during baking.
5. Bake the Pistacchiotti in a preheated oven at 160 °C for about 10-15 minutes or until golden and slightly crisp on the outside.
6. Once removed from the oven, let them cool completely before dusting with powdered sugar.

Remember that every oven is a little different, so keep an eye on your sweets to prevent overbaking.

Trivia

The pistachio, also known as “green gold,” is one of Sicily’s finest products, especially those grown in the Bronte area. These little sweets are a great way to celebrate and enjoy the unique, intense flavor of pistachios. Moreover, the simplicity of the ingredients ensures that the taste of the pistachio is the true star of the dessert.