Pistachio Coins

Serves: 5

Santiago Howell

1 January 1970

Based on User reviews:

54

Spice

50

Sweetness

49

Sourness

38

mins

Prep time (avg)

4.6

Difficulty

Ingredients:

1 large

Egg

1 tsp

Almond Extract

2 cups

All-Purpose Flour

3 cup

Sugar

1 tsp

Salt

3 tbsps

Unsalted Butter

60 g

White Chocolate (fine-quality such as lindt)

1 cup

Dried Cranberry

Directions:

1

Preheat oven to 350°F and line 2 large baking sheets with parchment paper

2

Preheat oven to 350°F and line 2 large baking sheets with parchment paper

3

Make dough: In a small bowl whisk together egg and extracts

4

In a food processor pulse together flour, pistachios, sugar, and salt until combined well (do not finely grind nuts)

5

Add butter in pieces and pulse just until mixture resembles coarse meal

6

Add egg mixture with motor running and pulse just until dough forms a ball

7

Turn dough out onto a work surface and with heel of hand press dough together just until smooth and cohesive

8

In a small bowl whisk together egg and extracts

9

In a food processor pulse together flour, pistachios, sugar, and salt until combined well (do not finely grind nuts)

10

Add butter in pieces and pulse just until mixture resembles coarse meal

11

Add egg mixture with motor running and pulse just until dough forms a ball

12

Turn dough out onto a work surface and with heel of hand press dough together just until smooth and cohesive

13

Form level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets

14

With your thumb gently make an indentation in center of each ball, pressing down almost to bottom

15

Bake cookies in batches in lower third of oven until bottoms are pale golden, about 12 minutes

16

Cool cookies on baking sheets on racks 5 minutes and transfer with a spatula to racks to cool completely

17

Form level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets

18

With your thumb gently make an indentation in center of each ball, pressing down almost to bottom

19

Bake cookies in batches in lower third of oven until bottoms are pale golden, about 12 minutes

20

Cool cookies on baking sheets on racks 5 minutes and transfer with a spatula to racks to cool completely

21

Make topping: In a small heavy saucepan melt butter and chocolate over low heat, stirring until smooth, and remove pan from heat

22

Coarsely chop (keeping separate) pistachios and cranberries

23

In a small heavy saucepan melt butter and chocolate over low heat, stirring until smooth, and remove pan from heat

24

Coarsely chop (keeping separate) pistachios and cranberries

25

Working with 10 cookies at a time, spoon 1/4 teaspoon chocolate mixture into each indentation and sprinkle pistachios and cranberries over chocolate centers

26

Let chocolate centers set 30 minutes

27

Cookies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 10 days

28

Working with 10 cookies at a time, spoon 1/4 teaspoon chocolate mixture into each indentation and sprinkle pistachios and cranberries over chocolate centers

29

Let chocolate centers set 30 minutes

30

Cookies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 10 days