Pistachio Shortbread
makes 32 cookies
adapted from Bon Appetit
4 1/2 ounces (126g) shelled, unsalted pistachios
5 1/4 ounces (150g) granulated sugar
6 1/8 ounces (173g) all purpose flour
1/2 teaspoon (6g) fine salt
1/2 teaspoon (6g) pure almond extract
8 tablespoons (113g) unsalted butter, room temperature
2 tablespoons (30g) ice cold water
optional: 98 chocolate chips (3 per cookies)
Process pistachios and sugar in the bowl of a food processor until finely ground. Transfer mixture to the bowl of a stand mixer fitted with a flat beater (I love my Beater Blade); add flour, salt, almond extract, butter, and water. Mix just until thoroughly combined. Roll dough into an 8x12-inch rectangle on parchment or wax paper. Using a pizza wheel, cut the dough lengthwise into 8 strips, then cut crosswise into 4 strips. Slide parchment or wax paper onto flat surface (like an upside down sheet pan) and chill dough for about an hour. Preheat the oven to 350F. Place the cookies, leaving about an inch of space between each, on 2 silpat-lined sheet pans and bake one pan at a time for 10-12 minutes. Remove from oven and place 3 chocolate chips on each cookie if desired. Cool completely.