Almond flour (super-fine, blanched): 175 g (≈ 1 ¾ cups lightly packed)
Sugar (cane or beet, fine): 200 g (≈ 1 cup)
Egg whites: 3 large
Vanilla: ¼ tsp (optional)
Lemon juice: a few drops (optional, balances sweetness)
Chopped pistachios/slivered almonds: as needed for topping
Base mix: In a bowl, combine 175 g almond flour with 200 g sugar and about 2 egg whites. Stir until you get a moist paste.
Rest: Cover loosely and let the dough sit at room temperature for ~30 minutes (firms up, hydrates almond flour).
Final mix: Add the remaining 1 egg white, plus ¼ tsp vanilla and a few drops of lemon juice. Whisk for 2–3 minutes until glossy and slightly looser.
Shape: Transfer to a piping bag with a plain round tip (or use two spoons). Pipe or drop walnut-sized mounds (22–28 pieces) onto parchment-lined tray.
Decorate: Sprinkle chopped pistachios and/or slivered almonds on top.
Bake: In a preheated oven at 170–175 °C (340 °F), bake for 15–18 minutes on a rack just above the middle. Edges should be lightly golden, tops remain pale.
Cool & cover: Let cool completely before lifting from the tray. Cover or store airtight to prevent drying.