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1
For the cookie dough, melt the butter and cool until tepid or barely warm to the touch, for about 40 minutes.
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2
Grind the pistachios and sugar in a food processor, pulsing on/off until the nuts are coarsely chopped, or chop the nuts by hand and mix them with the sugar.
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3
Blend the flour and the pistachio/sugar mixture using an electric mixer.
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4
Add the tepid butter, orange juice and Grand Marnier and mix just until evenly moistened.
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5
The dough will be wet and sticky.
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6
Spread the dough out into a 1-inch wide log on a sheet of plastic wrap.
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7
Using the wrap as an aid, roll the dough up in plastic.
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8
Refrigerate or freeze until firm, for about 6 hours.
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9
(This can be prepared ahead and refrigerated 1 week or wrapped in freezer paper and frozen several months.
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10
Defrost in the refrigerator before continuing with the recipe.)
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11
To bake, preheat the oven to 325 degrees.
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12
Line 2 large baking sheets with parchment paper.
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13
Slice the dough into 1/8-inch-thick coins.
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14
Arrange as many as will fit on the prepared sheets, leaving 2 inches between the cookies.
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15
Dip a fork in water, shake dry and use it to flatten the cookies.
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16
Bake the cookies until well browned, for about 12 minutes, exchanging the position of the baking sheets in the oven halfway.
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17
Let the cookies cool on parchment until firm enough to dislodge with a spatula, for about 5 minutes.
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18
Gently transfer to racks in a single layer.
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19
Arrange and bake the remaining coins in the same manner.
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20
Cool the cookies completely on racks.
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21
Store in an airtight container at room temperature.
