150 gm(1 cup) plain flour135 gm(¾ cup) pure icing sugar, plus extra for dusting3eggwhites, lightly whisked90 gmunsalted butter, melted50 gmpistachios, coarsely choppedWhite chocolate cream180 gmwhite chocolate300 mlpouring cream
Preheat oven to 180C. Sift flour and icing sugar into a bowl, add eggwhite and mix to combine. Stand for 5 minutes, then add butter, stir to combine, and rest for another 5 minutes (mixture will keep refrigerated in an airtight container for up to 1 week).
Using the back of a spoon, spread teaspoons of mixture on a baking paper-lined oven tray to 10cm-diameter circles. Scatter with pistachios and bake until golden (4-5 minutes). While still warm, and working quickly with one at a time, wrap each circle around the handle of a wooden spoon, making sure pistachio side is facing outwards. Set aside to cool.
For white chocolate cream, combine chocolate and a third of the cream in a small saucepan, stir over low heat until chocolate melts. Set aside to cool. Whisk remaining cream until soft peaks form, fold through chocolate mixture and transfer to a piping bag fitted with a 1cm-star nozzle. Pipe into cigars from each end and serve immediately, dusted with icing sugar.
Note The cigars may be stored, unfilled, in an airtight container for up to 3 days.