Ingredients
Equipment
Method
Step-by-Step Instructions
- Cream 1 cup of unsalted butter with ½ cup granulated sugar and ¼ cup powdered sugar until light and fluffy.
- Mix in 1 teaspoon vanilla extract and ½ teaspoon almond extract until just combined.
- Whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and a pinch of salt in a separate bowl.
- Finely grind 1 cup of pistachios in a food processor until it resembles coarse flour.
- Gradually add the dry mixture to the wet mixture, mixing on low speed, then fold in the ground pistachios.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to 2 hours.
- Preheat the oven to 350°F (175°C) and prepare baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls and place on the baking sheets, spaced 1-2 inches apart.
- Bake for 10-12 minutes until edges are light golden and centers remain soft.
- Cool the cookies on sheets for 5 minutes before transferring to a wire rack.
- Dust cooled cookies with powdered sugar for finishing touch.
- Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition
Notes
For best results, ensure butter is softened but not melted. Chilling dough is essential for shaping cookies effectively.