Pistachio Shortbread
Ingredients
1 cup
all-purpose flour (or Bob's Red Mill Gluten-Free 1-to-1 Baking Flour)
½ cup
roasted and salted shelled pistachios
¼ cup
sugar
¼ tsp.
kosher salt
8 tbsp. (1 stick)
Kowalski's Unsalted Butter, cold, cut into ¼" pieces
½ tsp.
Kowalski's Organic Madagascar Vanilla Extract
1
egg yolk
2 tbsp.
heavy cream, plus more for brushing the cookies
1-2 tbsp.
granulated, sanding or raw sugar, for finishing
Directions
- Using a food processor, process flour, pistachios, white sugar and salt until nuts are finely ground.
- Add butter and vanilla; pulse just until fine crumbs form and you can almost press dough together between your fingers.
- Pour crumbs into a mixing bowl. Add yolk and cream; stir until evenly mixed.
- On a lightly floured work surface, use lightly floured hands to squeeze together and shape dough into a log about 12" long. Wrap dough tightly in plastic wrap; chill in the refrigerator until very cold (2 hrs. up to 5 days).
- Preheat oven to 325°.
- Slice cold log into 24 evenly thick slices; place 1 ½" apart on 2 parchment-lined baking sheets.
- Lightly brush the top of each cookie with cream; sprinkle with your choice of sugar. Bake in preheated oven until golden (about 18 min.).
- Remove from oven; let cookies rest on sheet pans for 5 min.
- Move cookies to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 2 weeks.
