Pistachio Shortbread

1. 1

   Process pistachios and sugar in the bowl of a food processor until finely ground. Transfer the mixture to the bowl of a stand mixer fitted with a flat beater (I love my beater blade). Add flour, salt, almond extract, butter and water. Mix just until thoroughly combined.

2. 2

   Roll dough into an 8x12-inch rectangle on a sheet of parchment or wax paper. Using a pizza wheel, cut the dough lengthwise into 8 strips, then cut crosswise into 4 strips.

3. 3

   Slide the sheet of parchment or wax paper onto a flat surface (like an upside down sheet pan) and chill dough for about an hour in the refrigerator.

4. 4

   Preheat the oven to 350 F. Place the cookies, leaving about an inch of space between each, on 2 Silpat-lined sheet pans. Bake one pan at a time for 10-12 minutes. Remove pan from oven and place 3 chocolate chips on each cookie if desired. Repeat with the other pan of cookies.

5. 5

   Allow cookies to cool completely. Adapted from Bon Appetit.

* Per serving · 4 servings · Values may vary.

No additional tips available.