CookEat Recipe

Petits Croissants au Pistachios

Name: Petits Croissants au Pistachios
Ingredients: 113 Gramme Almond — Peeled almonds, four ounces; 3 Egg white — Egg whites for almond paste; 28 Gramme Sugar — Sugar IN dough, one ounce; 57 Gramme Flour — Flour, two ounces; 6 Drop Vanilla essence — Vanilla essence; 1906 source measure retained without conversion; 1 Teaspoon Rum — Rum; 1906 source measure retained without conversion; 28 Gramme Pistachio — Pistachios for top, one ounce; Sugar — Sugar for rolling surface; Water — Boiling water for pistachio blanch; Egg — Beaten egg for top wash

Almond-egg-white half-moon biscuits with halved pistachios.

Type: Dessert

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Pound four-ounce peeled almonds with THREE egg whites gradually, combine with one-ounce sugar/two-ounce flour, vanilla and rum. Form TEASPOON portions on lightly sugared surface into thick-pencil half moons; count actual pieces, source gives no piece count.
Step 2
Blanch pistachios one minute in recorded water, peel/halve, place along cakes. Brush with separately recorded egg wash, oven-bake ten-minute guide to safe egg centre and cool.

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