Adapted from Dolce Italiano by Gina de Palma
- Yield:makes aprox 26 cookies
- Active time: 25 minutes
- Total time:one hour
- 2 cups all purpose flour
- 1/2 tsp kosher salt
- 2 cups shelled, unsalted pistachios (aprox 16 ounces whole pistachios)
- 1 cup unsalted butter
- 1 1/4 cups plus 2 tsp sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- zest of one lemon
Preheat oven to 325. Line a 13" by 18" rimmed cookie sheet with parchment paper. Grease parchment paper with butter.
Place 1 cup of pistachios in a food processor. Pulse until finely chopped but not powder, approximately 20 pulses. In a medium bowl, mix flour and salt. Mix pistachios into flour mixture. Set aside.
In a large bowl, beat butter with 1 1/4 cups sugar until it is light and fluffy, about 3 minutes. Beat in eggs. Scrape down sides of bowl, then beat in vanilla and almond extracts and lemon zest.
Beat flour mixture into sugar mixture in two additions. The dough will be soft. Use a spatula to spread the dough evenly across the baking sheet. Roughly chop remaining cup of pistachios and sprinkle them over the dough. Sprinkle remaining two teaspoons of sugar over the dough.
Bake dough for 35 to 40 minutes, or until it turns golden brown at the edges. Allow dough to cool on wire rack for 35 minutes, then cut into wedges.