Preheat oven to 180 degrees.
Melt 80 gr. of butter.
Whisk with mixer or hand blender 40 gr. of ground almonds, 40 gr. of powdered sugar, 15 gr. of starch, 30 gr. of pistachio paste, egg yolk, and 80 gr. of egg whites. The mass should be homogeneous. Of the remaining eggs cook meringues. Add a pinch of salt in egg whites, then add 40 gr. of sugar (gradually). Add the meringue into the dough and mix gently. Then add melted butter.