Italian pistachio biscuits - soft and gooey and absolutely delish!

[courton]

Ok, this is a long stretch but I have scoured the internet for the italian pistachio biscuits we can buy from italian bakeries in Haberfield/Leichardt in Sydney--- they are usually long, and soft green in colour. Full of chopped pistachios. They are soft and gooey (so probably has a lot of egg white (?)) and absolutely delicious.

Any forum members know what they are called and more importantly how to make them on the TMX?

[Thermomixer]

Non sono sicuro - dunno (I am not sure).

Will have a look/think.

May pay to PM Bimby and Solare - they may know - especially Bimby and she has a wealth or recipes.

[courton]

I was thinking of putting a photo up on the forum when I buy the delectable goodies next time.

[trudy]

Hi, I'm not sure if these are the ones that you are after.  My recipe uses almonds but my Italian friend said that you can use whatever nuts you wish.  Perhaps you could give them a go and see if it's what you are after. 

Almond Biscuits

3 cups almond meal
1 cup caster sugar
3 drops almond essence (optional) or can use vanila
3 egg whites, lightly beaten
1 cup flaked almonds

Method:-
Combine the almond meal, sugar, and almond essence in a large bowl.
Add the egg whites and stir until the mixture forms a firm paste.
Do not overmix.
Roll a tablespoon of the mixture into the flaked almonds and then roll into an 8cm long roll.
Repeat until all the mixture is used.
Press the remaining almonds onto the rolls.
Shape rolls into crescents or leave in the roll shape and place on baking paper on oven trays.
Bake in a moderate oven (180C) for about 15 mins or until lightly browned.
Cool on trays.

Enjoy!!!

[courton]

Wow! The power of the forum. It certainly looks like it is. Thank you so much.

[Thermomixer]

Thay may be semolina and pistachio - would pay to ask the bakers what they are called.  Don't tell them that you are going to scour the internet for recipes rather than buy theirs.   

[trudy]

Please let me know if this is what you were looking for and if not I will ask around and see if we can come up with what you are looking for.

[courton]

I have just returned from buying three pkts of pistachios so that I can try the recipe! Will let you know. You have been very kind in posting the recipe.

[courton]

This is IT! Thank you Trudy!

I made only half the quantity - used the TMX to turn pistachios into finely ground and convert sugar to caster sugar. But used the old fashioned beater to beat the eggs after reading reports on the variability of the  butterfly whisk to properly whisk eggs.

The query I have is what is the secret to moulding them into rolls since they are very sticky. I kept washing my palms after moulding 1-2 biscuits. Also, next time I might reduce the oven time to 13 mins (might just be my oven) since the almonds were a touch too brown.

Otherwise, absolutley yummy. Between making this repeatedly (which I will do...) and the Indian pistachio kulfi ice cream I either have to buy shares in a pistachio company or try to buy wholesale!

[Amanda]

Courton - did you use almonds and pistachios and if so - in what ratio's?

[trudy]

I'm glad it's what you were looking for.  Next time try it with almonds to see the difference.  These are sold here in a lot of cafe's.

[courton]

I used pistachios only. But next time will try the almond version.

[Tenina]

Did you know there is a recipe for Pistachio biscuits in this years calendar?? Not sure which month off the top of my head, but I know its in there! I actually trialled it to coincide with George Calombaris' visit...he loved them!

[courton]

I made the almond version this week... absolutely yummy. 5/5 from us. Easy but impressive enough to serve to guests.

[trudy]

I so glad that you liked them and that they were what you were looking for.  Yes I know that they are sticky but I try to have damp hands and yes like you keep washing them!!