Prep time: ±20 min
Bake time: ±12–15 min
Makes: approx. 15 cookies
Ingredients:
240 g pistachios
4 tsp poppy seeds
130 g flour
165 g granulated sugar
2 egg whites (or aquafaba)
45 g powdered sugar
2 tbsp La Vida Vegan pistachio spread
A pinch of salt
Instructions:
- Preheat the oven to 160°C (320°F) and line one or two baking trays with parchment paper.
- Add the pistachios, poppy seeds and flour to a food processor and blend into a fine, crumbly mixture.
- Transfer the mixture to a bowl, add the granulated sugar and a pinch of salt, and mix well.
- In a separate bowl, whisk the egg whites until lightly foamy (they don’t need to be stiff).
- Gently fold the egg whites into the pistachio mixture until a cohesive dough forms. Then mix in the La Vida Vegan pistachio spread for extra flavour and softness.
- Divide the dough into about 15 equal portions and roll into small balls.
- Place the powdered sugar in a bowl and roll the dough balls until fully coated.
- Arrange the balls on the baking tray and gently flatten them into round cookies.
- Bake the amaretti for 12–15 minutes, until lightly golden.
- Allow the cookies to cool completely on the tray before serving.
Tip: For extra pistachio flavour, sprinkle the cookies with roughly chopped pistachios or a pinch of extra poppy seeds after baking. Deliciously crisp on the outside and soft on the inside.
