Pistachio Thumbprint (Kinda Sorta) Cookies recipe
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Ingredients
- ½ cup roasted and salted shelled pistachios, divided ½ cup unsalted butter, at room temperature ⅓ cup white sugar ½ teaspoon almond extract 1 cup all-purpose flour 1 pinch salt 1 large egg 1 tablespoon water ½ cup salted caramel baking chips
Nutrition Info
- 204.4 caloriescarbohydrate: 19.5 gcholesterol: 35.8 mgfat: 12.7 gfiber: 0.8 gprotein: 2.8 gsaturatedFat: 7.1 gservingSize: -sodium: 50.3 mgsugar: 10.6 gtransFat: : -unsaturatedFat: : -
Directions Pistachio Thumbprint (Kinda Sorta) Cookies
Directions
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Place the pistachios in the bowl of a food processor and grind until finely ground, stopping before it turns into butter. Set aside.
Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add almond extract and mix in well. Add 3 tablespoons ground pistachios, flour, and salt, mix until the dough comes together.
Place dough on a piece of plastic wrap that has been sprinkled with flour. Wrap up and place in the refrigerator for 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Combine egg and water in a bowl and beat with a fork. Place remaining ground pistachios in a separate bowl. Shape the dough into 12 equal balls. Roll in the beaten egg and then in the ground pistachios. Set balls 2 inches apart onto the prepared baking sheet.
Make an indentation in the middle of each ball with your thumb or the handle of a wooden spoon. Place 5 to 6 baking chips in each indentation.
Bake in the preheated oven until lightly browned, about 20 minutes. Allow the cookies to cool on the baking sheet before removing.