Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a food processor, combine almonds, pistachios and 1/2 cup confectioners’ sugar. Cover and process until the nuts are very finely ground but still dry (not oily). Add 1 1/2 cups confectioners’ sugar, flour, orange zest, lemon zest, baking powder and salt. Pulse to combine; set aside.
In a large bowl, beat egg whites, almond extract and vanilla with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the remaining 1/2 cup confectioners’ sugar, beating until medium-stiff peaks form (tips stand almost straight). Gently fold the nut mixture into the egg white mixture until the mixture forms a dough.
With damp hands, or using a rubber scraper, form the dough into a 12-by-6-inch rectangle. Wrap in plastic wrap and refrigerate overnight.
Preheat oven to 350°F. Line a baking sheet with parchment paper or foil. Unwrap the dough. Using a long sharp knife, cut the dough into 2-inch squares. Cut each square in half diagonally to form two triangles. Place triangles 1 inch apart on prepared pan
Bake for 10 to 12 minutes or until bottoms are light brown. Transfer to a wire rack. Sift additional confectioners’ sugar over warm cookies. Cool completely.