Pistachio Cucidati
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
58
Spice
62
Sweetness
55
Sourness
40
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 cup
Granulated Sugar1 tsp
Baking Powder1 tsp
Salt3 large
Egg3 cup
Unsalted Pistachios3 cup
Dried Apricot (packed)1 cup
HoneyDirections:
1
Pulse the flour, granulated sugar, baking powder and salt in a food processor
2
Add the butter; pulse until the mixture looks like coarse meal
3
Add 2 eggs; pulse until the dough forms a ball
4
Transfer to a floured surface; knead just until smooth
5
Shape into a 5-by-12-inch rectangle on a piece of plastic wrap; wrap and chill 1 hour
6
Pulse the pistachios in the food processor until finely chopped; transfer to a bowl
7
Pulse the apricots until finely chopped
8
Return the pistachios to the food processor along with the honey, orange zest and juice, and almond extract; pulse to combine
9
Refrigerate
10
Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F
11
Line 2 baking sheets with parchment
12
On a floured surface, cut the dough lengthwise into four 1 1/4-inch-wide strips
13
Roll 1 strip into a 3-by-18-inch rectangle
14
Spoon 1/3 cup of the pistachio mixture down the length
15
Starting from a long side, roll into a log to enclose the filling
16
Pinch the seam to seal; arrange seam-side down
17
Cut into 2-inch pieces and put on a baking sheet; refrigerate
18
Repeat with the remaining dough and filling
19
Make 1/2-inch-long cuts on the cut ends of each piece of dough; pull apart to form an X
20
Arrange 1 inch apart on the baking sheets
21
Beat the remaining egg and brush on the cookies
22
Bake, switching the pans halfway through, until the cookies are light golden, about 15 minutes
23
Let cool 5 minutes; transfer to racks to cool completely
24
Dust with confectioners' sugar
25
Photograph by Levi Brown