Pistachio & Fennel Macaroons



Gluten Free Pistachio & Fennel Macaroons
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  1. 1 cup Almond Meal
  2. 1 cup Icing Sugar
  3. 1 TBS Fennel Seeds
  4. 1 Egg White
  5. 1/2 cup Slivered Pistachio
  6. 1/4 cup Caster Sugar
  1. Preheat oven to 170˚C
  2. Line an oven tray with baking paper
  3. Blend almond meal, fennel seeds, icing sugar, egg white and essence together in a food processor until a thick sticky paste forms.
  4. Roll teaspoons of mixture into small balls.
  5. Press pistachio slivers into the ball and then dust with caster sugar.
  6. Bake for 15 minutes, until pale golden.
  7. Cool on tray
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