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Pistachio-and-coconut biscuits

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Pistachio-and-coconut biscuits

40 minutes

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Pistachio-and-coconut biscuits

By Hannah Lewry

Serves Makes 12

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

2 free-range egg whites
100 g dessicated coconut
100 g ground pistachios
2 T honey
Pistachios, blanched, to decorate

Method

Preheat the oven to 160°C. Beat the egg whites until stiff, then fold in the coconut and pistachios.
Add the honey, then roll the mixture into small balls and flatten to make biscuits. Place onto a greased baking tray.
Stud each biscuit with a blanched pistachio and bake for 20 minutes, then reduce the oven's temperature to 110°C and bake for a further 20 minutes.

Cook's note: These biscuits are usually made using icing sugar but you can use desiccated coconut instead to make a moreish sugar-free biscuit!

Discover more biscuit recipes here.