Buttery Nutty Pistachio Delight (Printer-Friendly)

Rich, buttery cookies with finely ground pistachios and a crisp, tender texture.

# List of Ingredients:

→ Nut and Dry Ingredients

01 - 1 cup raw unsalted shelled pistachios
02 - 1 1/3 cups all-purpose flour
03 - 3/4 cup powdered sugar
04 - 1 pinch fine table salt

→ Wet Ingredients

05 - 10 tablespoons unsalted butter, very cold and cubed
06 - 1 large egg yolk
07 - 1 teaspoon vanilla extract
08 - 1 teaspoon lemon zest (optional)

→ Decoration (optional)

09 - 2.6 ounces cooking chocolate, finely chopped (dark, white, or milk)
10 - 1/4 cup raw pistachios, roughly chopped

# Preparation Steps:

01 - Pulse the pistachio kernels in a food processor until a relatively fine powder is obtained, avoiding overprocessing to prevent oil release.
02 - Add flour, powdered sugar, and salt to the ground pistachios and pulse briefly to mix evenly.
03 - Add the very cold cubed butter and pulse until small pea-sized crumbs form evenly throughout the dry mixture.
04 - Mix in the egg yolk, vanilla extract, and optional lemon zest until a rough, slightly sticky dough forms, about 30 seconds to 1 minute.
05 - Transfer dough between two large sheets of parchment paper and roll out to 1/4 inch (6 mm) thickness. Place on a baking tray and chill in the refrigerator for at least 1 hour.
06 - Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper or a perforated baking mat.
07 - Remove chilled dough from refrigerator, peel off parchment, and cut dough into shapes using a 2-inch (6 cm) fluted cookie cutter. Space cookies evenly on the prepared baking sheet.
08 - Bake for 15 minutes or until edges turn slightly golden. Cool on a wire rack for at least 15 minutes before handling.
09 - Melt chopped chocolate in a heatproof bowl over a double boiler or microwave. Drizzle melted chocolate over cooled cookies and sprinkle with chopped pistachios. Let chocolate set at room temperature or refrigerate for 15-20 minutes.

# Additional Suggestions:

01 - Larger pistachio pieces add desirable texture but avoid over-blending to prevent oil release.
02 - Ensure butter cubes are roughly pea-sized for even crumb texture.
03 - Use a rolling pin with thickness rings to achieve uniform cookie thickness.
04 - A perforated baking tray and mat improve baking results by allowing better air circulation.
05 - Leftover dough can be re-rolled, chilled, and cut again without loss of quality.

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