Method

• 1.
  Preheat the oven to 180°C (160°C fan-forced) and line two baking sheets with baking paper.
• 2.
  Finely grind three-quarters of the pistachios in a food processor. Transfer to a bowl and stir in 1/2 cup (55g) caster sugar and flour. Whisk eggwhites until soft peaks form, add remaining caster sugar, then fold into pistachio mixture.

• 3.
  Place heaped teaspoons on baking sheets and sprinkle with remaining nuts.
• 4.
  Bake for 12 minutes. Transfer to a wire rack to cool. Dust with icing sugar.