Ingredients: 180 g sieved plain flour, 20 g corn flour, 1/2 teaspoon baking powder, 100 g pistachios, plus pistachios for decoration, 125 g Amedei Toscano White Chocolate, 140 g butter, 140 g icing sugar, 1 egg, 1/4 vanilla pod, pinch of salt

Method:

1. Pre-heat the oven to 170°C
2. Sieve the flour with the corn flour, baking powder and salt
3. Roughly chop the Amedei toscano white cocolate drops and the pistachios
4. Using the electric mixer lightly cream the butter, sieved iced sugar and vanilla
5. Gradually add the egg until fully incorporated
6. Gently fold in the sieved flours and then the chopped chocolate and pistachios
7. Using a spoon, form rounds and place them onto a baking tray lined with greaseproof paper with space of around 3cm between each biscuits
8. Decorate each biscuit with a whole pistachio placed in the centre
9. Put in the pre-heated oven and bake for approx. 12 minutes, until golden
10. Allow to cool completely before serving