Pistachio Cookies


Makes about 50 cookies

¾ cup (4 ounces) pistachio nuts, plus 50 nuts for garnish
2 tablespoons plus 1 cup sugar
1 ⅔ cup almond flour
1 ½ large eggs

(To ensure the correct egg measure, beat 1 large egg, measure it, and then add exactly half of it to the cookie dough along with the second whole egg.)

In a small processor, combine the ¾ cup pistachios with 2 tablespoons of the sugar and pulse until finely ground.  Transfer to the bowl of a stand mixer fitted with the paddle attachment and add the flour and the remaining 1 cup sugar.  Mix on low speed to combine.  On medium speed, add the eggs, mixing until incorporated.  Cover and refrigerate the dough for at least 8 hours.

Preheat the oven to 325 degrees.   Line 2 sheet pans with parchment paper (or use a Silpat).  Scoop up spoonfuls of the dough and roll between your palms into little balls about ¾ inch in diameter.  Arrange on the prepared sheet pans, spacing them about 1 inch apart.  You should have 50 balls.  Press a pistachio into the top of each ball, flattening the dough slightly.

Bake the cookies, rotating the pans back to front at the halfway point to ensure even baking, for 10 to 12 minutes or until they spread slightly and are lightly browned on the edges.  Let cool on the pans on racks for 5 minutes and then transfer to the racks to cool completely.

The cookie dough can be made up to 2 weeks ahead (how great is that?), covered, and refrigerated.  The baked cookies will keep at room temperature for up to 3 days or in the freezer for up to 2 weeks.

Serve with Amaretto on the rocks or an espresso.  Perfetto!