Pistachio Cookies (Pastine Di Pistacchi)

• 9 ounces (250 grams) raw unsalted shelled pistachios
• 3/4 cup (150 grams) sugar
• 1 tablespoon honey
• Zest of 1 lemon
• Zest of 1 orange
• 1 to 2 egg whites (or as much as is needed-see headnote)
• 3 1/2 ounces (100 grams) dark chocolate (optional, for decoration)

1. Preheat the oven to 350u0b0 F. Blitz the pistachios in a food processor for a minute or two, until they resemble crumbly sand. Combine in a bowl with the sugar, honey, and citrus zest. Add one beaten egg white, a bit at a time, and stir until the mixture just begins to come together. You want a dough that you can easily roll into balls or scoop with a teaspoon.
2. If it's too dry, add a little more beaten egg white from a second egg. Add a little at a time-it's difficult to go backwards with this recipe, so try not to reach a point where the mixture is too wet!
3. Roll into walnut-sized balls (or scoop using a teaspoon) and place on a baking tray lined with parchment paper (they do not spread much). Bake for about 10 to 15 minutes, or until the cookies begin to turn golden-brown and are firm to the touch on top. Cool completely before serving as is. Or, melt the chocolate in a bain marie (double boiler) and drizzle it over the cool cookies. Serve with dessert wine, tea, or coffee.

pistachios, sugar, honey, lemon, orange, egg whites, chocolate

Taken from food52.com/recipes/37731-pistachio-cookies-pastine-di-pistacchi (may not work)