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Ingredients
2 ⅓ cups shelled unsalted pistachios (almonds can be substituted)
1 cup superfine sugar
1 to 2 tablespoons orange-blossom water
2 whole eggs
2 egg yolks
Nutritional analysis per serving (24 servings)
11 grams carbs; 25 milligrams cholesterol; 107 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 1 gram fiber; 6 milligrams sodium; 3 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Coarsely grind the pistachios in a food processor. Add the rest of the ingredients and blend quickly and well. The idea is to avoid mincing the nuts: the more texture the better for these sweets.
- Step 2
Preheat the oven to 350 degrees. Drop a heaping tablespoon of the mixture into paper candy cups and bake for 25 minutes, until slightly firm.
Private Notes