Pistachio Almond Cookies
For the cookie mixture, grind the pistachios finely in the knife mill. Mix the ground pistachios with the ground almonds, egg white, grand marnier and powdered sugar well, then shape into a ball.
To unroll, roll the cookie mixture ball into 1.2 cm (approximately ½ inches) thick on workspace sprinkled with almonds. Cut out small cookies using an oval cookie cutter.
For the coating, heat the coconut oil and stir in cocoa powder and sugar, and coat the cookies in it.
Garnish instantly with chopped pistachios. Chill and serve garnished with mint.