1kg almonds ground
800g caster sugar
350g egg white
100g pistachio paste
In a mixing bowl put all the ingredients and mix until getting an almost sticky mixture.
Put a generous amount of icing sugar in a shallow tray. Split the dough in balls of 26gr each, roll in the palm of the hand and put into the icing sugar.
Arrange them onto a tray slightly pinching each biscuit.
Bake at 180°C for about 8 minute. Let cool down and serve.