These are traditional Maltese almond cookies, I gave them a slight twist by adding some pistachio nuts. They freeze well, after cooked and completely cold put them in plastic bag and take out just half an hour before needed.
3 egg whites
1 cup castor sugar
1 tablespoon rice flour
Few drops almond essence
250g ground almonds
200g ground pistachios
Candied cherries and pecan nuts to decorate
4 sheets of rice paper.
In a food mixer beat the egg whites till soft peaks form, add essence then gradually add sugar and continue beating till sugar dissolves. Remove the whisk and with a large metal spoon fold in the ground nuts and rice flour till thick paste forms. Transfer mixture to piping bag with plain nozzle of about 1.5cm width. Place rice paper on baking sheets and pipe cookies on top leave enough room to expand. Decorate with half candied cherries or pecans and leave to set for minimum 3 hours. Heat oven 160c and bake for about 1/2 hour until slightly golden.
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