Pistachio Cookies

Preparation

Step 1: Toast and chop the pistachios

Preheat the oven to 160°C. Spread the pistachios on a baking sheet and toast for 5 minutes until fragrant. Let them cool, then chop them coarsely with a knife.

Reserve two tablespoons of chopped pistachios for decoration. The rest will flavor the dough.

Step 2: Make the shortbread dough

In a mixing bowl, whisk the soft butter with the icing sugar until creamy. Add the egg and the vanilla extract, then mix.

Fold in the sifted flour, baking powder, salt and chopped pistachios. Gather the dough into a ball without kneading, wrap in plastic and chill for 30 minutes.

Step 3: Roll out and cut

Preheat the oven to 170°C. Lightly flour the work surface and roll the dough out to 5 mm thick. Cut out rounds with the cookie cutter and place them on a baking sheet lined with parchment paper.

Space the cookies 3 cm apart: they spread slightly during baking. Sprinkle the top with the reserved chopped pistachios, pressing gently.

Step 4: Bake the cookies

Bake for 12 to 14 minutes at 170°C. The cookies should be barely golden on the edges and still soft in the center.

Let them cool for 5 minutes on the sheet before transferring to a wire rack: they finish firming up as they cool.

Step 5: Serve and store

Enjoy the pistachio cookies warm or cold, with tea, coffee or a glass of milk.

Store them for 1 week in a tin, between two sheets of parchment paper. They stay soft and fragrant.