- 50
Ingredients
- 1/2 - 1/2 C butter
- 1/4 - 1/4 C pistachio paste
- 1 - 1 C light brown sugar, preferably unrefined
- 1 - 1 egg
- 2 - 2 tsp vanilla extract
- 2 - 2 C flour (I use half whole wheat, half all-purpose)
- 1 - 1 tsp baking powder
- 1/2 - 1/2 tsp salt
- 50 - 50 shelled pistachios
Preparation
Step 1
Preheat the oven to 180°C (360°F), and cover a cookie sheet with parchment paper.
In a medium mixing bowl, combine the flour, baking powder and salt. Stir to mix. In a food processor, cream together the butter, pistachio paste and sugar until well blended. Add in the egg and vanilla, process until smooth. Add in half the flour mixture, and mix again. Add in the second half of the flour mixture, and mix until thoroughly combined.
Work with two spoons to form balls of dough (about a tablespoonful each), and deposit them on the cookie sheet, spacing them so they have room to spread a little. Top each ball with a pistachio. You will probably have to work in two or three batches.
Put into the oven to bake for about 12 minutes, or until the edges just start to get slightly golden. Don't overcook if you want them to be tender inside rather than crispy. Turn them out on a cooling rack. They will still be on the soft side, but will harden as they cool.