Ingredients
- 250 g Pistazien
- 500 g Marzipan paste
- 4 Sticks Basica Pure (optional)
- 3 Eggs
- 150 g Almond flour
- 5 Tropfen Bergamot oil (e.g. from Vegaroma)
- 250 g Pistazien
- 500 g Marzipan paste
- 4 Sticks Basica Pure (optional)
- 3 Eggs
- 150 g Almond flour
- 5 Tropfen Bergamot oil (e.g. from Vegaroma)
preparation
step 1/6
Grind the pistachios and put 220 g of them in a bowl. The remaining 30 g will be used as decoration at the end.
step 2/6
Separate the eggs into whites and yolks and add the whites to the pistachios in the bowl.
step 3/6
Beat the egg yolks a little with a fork.
step 4/6
Then add the basica, almond flour and 5 drops of bergamot oil to the pistachio and egg white mixture and knead together.
step 5/6
Form approx. 60 balls. Brush the balls with egg white and sprinkle with ground pistachios.
step 6/6
Bake in a preheated oven at 175 degrees for 20 minutes.
