Whip at maximum speed in a planetary mixer for 7-8 minutes, spread 450 g of the whipped dough in a 60x40 cm baking tin with parchment paper and sprinkle some granulated pistachios onto the surface.Bake at 210-230°C with a traditional oven and at 190-210°C in a thermo-ventilated oven for 5-7 minutes. Let it cool off for a few minutes, then cover with plastic sheets to avoid excessive drying and place in a refrigerator until serving.Notice: In order to obtain the best whipping results, we recommend using amounts proportional to the planetary bowl. If the temperature of the water is too low, the volume of the whipped batter will  be reduced. For a longer conservation time, store the sheets of biscuit Joconde well covered in the freezer.