whisk pistachios with almond flour and 150 g of icing sugar, obtaining a fine light green powder. Transfer it to a bowl, add the grated zest of 1/2 bergamot, the egg whites and mix everything with a spoon.
formed 20 balls, pass them in the icing sugar, lay them on a baking sheet with parchment paper and create a hollow by pressing them with a finger. Bake at 180 ° C for 12-14 minutes.
Storage: for 4 days, in a tin box, in a cool place.

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