Mix the melted butter, flour and sugar in a mixer. Add 1/4 cup egg whites and mix. Add crushed pistachios and mix in the mixer.  Cool the mixture in the fridge for 1 hour.

Prepare baking paper. Put 1 tablespoon of the mixture on the baking paper and form circles 4 inches in diameter. Repeat this several times to fill the baking paper.

Bake at  325°F for 4 minutes. Roll up the neules using a wooden stick. Fill the neules with pistachio cream and add crushed pistachios on the tips. Serve with a Christmas decoration.