1 kilogram of pistachio nuts, 1 cup of sugar, 250 grams Edirne blackberry, a flask of saffron, 4 egg whites.
The center of the pistachio which has been withdrawn and made into flour is pooled. Sugar, egg whites and a flick of a flask of saffron and blackberries are added and kneaded by hand is started. It is kneaded until it melts well. Finally a sticky wet mortar is obtained. 7-8 cm of greasy cooking paper is laid under the oven trays. The mortar is filled into a pastry cream bag. The mortar, which is squeezed from the cream bag onto
each oily paper, is placed flamboyantly (in the shape of an acorn biscuit). At the last stage, the cream bag is pressed slightly into the middle of the cooker and a small mark is left. The wide cookies of 6-7 cm in diameter are cooked at 130-140 degrees for 20-25 minutes. The cookies will pick themselves up, but they will not lose their inner wetness. The tops are removed from the oven while it is in a consistency that will show a slight flushing. According to the desire, plain ice cream is added to the center and served.