Ingredients
Equipment
Method
Instructions
- Cream the softened unsalted butter with granulated sugar and powdered sugar until light and fluffy.
- Add vanilla and almond extracts, mixing on low speed until well combined.
- Whisk together the all-purpose flour, baking powder, and salt in a separate bowl.
- Finely grind the shelled unsalted pistachios until sandy in texture.
- Gradually mix dry ingredients into the creamed butter mixture and fold in ground pistachios.
- Wrap the dough and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls and place them on the baking sheets.
- Bake for 10-12 minutes until edges are lightly golden.
- Cool cookies on sheets for a few minutes before transferring them to a wire rack.
- Dust cooled cookies with powdered sugar for an elegant finish.
- Serve immediately or store in an airtight container for up to 3 days.
Nutrition
Notes
Ensure butter is softened, not melted, and don’t skip the chilling step for the best texture.