Full of pistachios and fragrant with fennel, these Italian biscuits (cookies) are usually either hard and dry or quite soft. This version is somewhere in between with a crisp outer layer and a satisfyingly chewy centre.
Preheat your oven to 160°C (320ºF). Line 2 large baking trays with baking paper. In a small dry frypan toast 3 teaspoons of fennels seeds until fragrant. Place them in a food processor with 320g (11¼ oz) of pistachios and process until finely ground. Add ¾ of a cup of plain flour, a scant cup of caster sugar and a pinch of salt and process very briefly, just to combine the ingredients. In a bowl, whisk 2-3 egg whites until frothy then add the dry ingredients and combine well. Divide the dough into 12 pieces and roll them into balls. Sift some pure icing sugar into a bowl and toss each ball until it is generously coated. Arrange the balls on the prepared baking trays and flatten them into rounds. Bake for 20-30 minutes or until golden. Allow to cool before serving.
*Adapted from this recipe
michelle picker cooks 