For the dough

1 Lb American Almond Pistachio Flour  
1 Lb American Almond Blanched Almond Flour  
2 Lb Granulated Sugar  
3 1/4 Oz Honey  
1 3/4 Oz Grated Lemon Zest  
11 Oz Egg Whites (A)  

For the coating

Egg Whites (B) as needed

Powdered Sugar as needed


Combine the American Almond Pistachio and Blanched Almond Flours, sugar, lemon zest and honey in the bowl of a mixer fitted with the paddle attachment. Blend on slow speed then gradually add the eggs whites (A) to form a paste-like dough.  The dough should be neither too soft nor too firm.

Place the dough on a lightly floured work bench. Cut 1 pound portions from the mass of dough then roll them into ¾-inch diameter ropes.  Portion into ¾-inch pieces.

Moisten hands with egg whites (B) and roll each piece into uniform balls.

Lightly toss the balls in powdered sugar until coated. Place them spaced 1 ½ inches apart on lightly greased sheet pans. Let stand 2 to 3 hours until a crust forms.

Using your thumb and first two fingers, slightly pinch each ball to roughly form a triangle.

Bake at 450°F for 4 to 5 minutes until dry and set yet still tender inside.

Formulation courtesy of American Almond