Light, airy low-flour rounds made from whipped egg whites and cream cheese, baked until golden. This pistachio version is finished with pistachios. Ready in about 40 minutes.
Prep 15 min Cook 25 min Serves 6 Medium
Ingredients
🧂Salta pinch
🥚Eggs3, separated
🫙Baking Powder1/4 tsp
🧀Cream Cheese50 g, softened
Optional extras
🥜Pistachios2 tbsp, chopped
Instructions
1
Heat the oven to 150°C and line a tray.
2
Beat the yolks with cream cheese until smooth.
3
Whip the whites with baking powder to stiff peaks, then gently fold in the yolk mixture.
4
Spoon 6 rounds onto the tray and bake 25–30 minutes until golden; cool before handling.
5
Top with chopped pistachios.
Chef's tip
Fold gently; losing the air in the whites makes the bread flat.
