250g of shelled sunflower seeds (about 8.8 oz)
90g of sugar (about 1/2 cup)
2 eggs
Grind the seeds in a blender until they reach a flour-like consistency; it’s okay if there are still some small bits.
Add the sugar, 1 whole egg, and 1 egg yolk, and mix well.
With damp hands, shape the mixture into small pastries and place them on parchment paper. Brush with egg white and sprinkle with sunflower seeds (optional).
Bake at 180°C (350°F) for 12-15 minutes.