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Ingredients
  • 200 g 1 ⅔ cup shelled, unroasted, unsalted pistachios, (shelled means no shells on the pistachios!)
  • 175 g 1 ¾ cup almond flour
  • 175 g 1 ¾ cup powdered sugar
  • 2 eggs
  • Zest of one lemon
  • Extra powdered sugar, for coating
Steps
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