For me Gorabieh are the most delicious macarons in the world!
Preheat oven to 180°.
Grind blanched and bitter almonds in a grinder.
Beat 2 egg whites, add ground almonds and powdered sugar. Continue beating for 10 - 15 minutes. If the mixture is too firm, add the third egg white, if it is too soft, add 1 -2 tablespoons of ground almonds.
Add baking powder and mix well.
Fill the mixture into an icing bag and place even dots on a baking tray lined with baking paper. Leave enough space so they do not stick together during baking, because they come apart a little.
Sprinkle with almond-, pistachio sticks and sugar.
Bake in the oven for about 20 - 25 minutes.
Let cool down on a cake rack.
They taste best when prepared very fresh for up to 3 days. In an airtight container they will keep even up to 2 weeks. However, they become a little firmer in texture, which does not reduce the taste.