- Sift almond flour, ground pistachios, and powdered sugar.
- Whip egg whites, adding sugar gradually, to form stiff peaks.
- Fold in the dry mixture.
- Pipe batter into circles and let rest for 30 minutes.
- Bake at 300°F (150°C) for 12-15 minutes.
- Fill with pistachio-flavored buttercream.
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