¾ cup (105g) icing sugar + plus extra for dusting
1/3 cup (46g) all purpose flour
pinch of salt
4 egg whites
½ teaspoon vanilla extract
½ teaspoon orange blossom water
1/3 cup (75g) unsalted butter, melted and slightly warm
1/3 cup (43g) unsalted pistachios, slightly toasted, cooled and chopped
¼ cup chopped candied orange zest
1/3 cup (36g) dried cranberries, chopped
Preheat the oven to 180°C/350°F. Lightly butter and flour eight 1/3-capacity muffin pans (mine were silicon, so I just buttered them).
In a large bowl, sift together the ground almonds, icing sugar, flour and salt. Stir in the egg whites until just combined, followed by the vanilla and orange flower water. Stir in the melted butter, then the pistachios, candied zest and cranberries.
Pour the batter into the prepared pans. Bake for 15-18 minutes or until golden and a skewer inserted in the center comes out clean. Cool in the pans over a wire rack for 5 minutes then carefully unmold onto the rack to cool.
Dust with icing sugar and serve warm or at room temperature. Store in an airtight container at room temperature for up to 2 days.
* I had 2 tablespoons very finely ground pistachios left from another recipe and I used it mixed with the almond meal
Makes 8
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