Chocolate Pistachio Cookies

Thin, crisp chocolate pistachio cookies that are easy to make, with no eggs and no mixer: just stir the ingredients together, shape the cookies and bake. You can dress them up with some white chocolate or orange zest.

Ingredients

• 70 g softened butter.
• 60 g sugar (about ⅓ cup).
• 1 teaspoon good-quality vanilla extract.
• 80 g all-purpose flour (½ cup + 1 tablespoon).
• 60 g roasted, shelled pistachios.
• 100 g dark chocolate, roughly chopped (you can swap it for white chocolate, or use half of each).

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a food processor fitted with the steel blade, grind the roasted pistachios into a powder and set aside until needed (be careful not to over-process them, so the pistachios don't release their oil).
3. Put the softened butter in a wide bowl and mash it with a spatula until it's smooth and paste-like. Add the sugar and vanilla and stir until combined.
4. Add the ground pistachios and the flour, and knead by hand into an even ball of dough. Add the chopped chocolate and knead until it's worked in.
5. Roll the dough into small balls the size of a ping-pong ball, flatten them with your hands and arrange them with space between them on a baking sheet lined with parchment paper.
6. Bake for about 10–11 minutes. Let cool completely, and only then lift the cookies off the baking sheet.