Pistachio-and-coconut biscuits
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- Hannah Lewry
- Makes 12
- Easy
- Carb Conscious Dairy free Fat conscious
- 15 minutes
- 40 minutes
- Woolworths Ken Forrester Viognier 2015
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 2 free-range egg whites
- 100 g dessicated coconut
- 100 g ground pistachios
- 2 T honey
- Pistachios, blanched, to decorate
Cooking Instructions
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!
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