Ingredients
Scale
- 2 sticks Salted Butter 227g (room temperature)
- ½ cup Granulated Sugar 100g
- 2 cups All-purpose Flour 250g
- 1 cup Pistachios 120g (without shells)
- 4 oz Dark Chocolate 113g
Instructions
- Soften the butter
Start with room-temperature butter—it should be soft but not melting. I usually leave mine out for about an hour. If you’re in a rush, you can microwave it for 10 seconds, but be careful not to overdo it. Beat the butter lightly with a wooden spoon or mixer to make it even creamier. - Cream the butter and sugar
Mix in the sugar until it’s just combined with the butter. The key here is not to whip it too much. You’re looking for a smooth mixture without incorporating air—this keeps the cookies dense and buttery. - Add the flour
Gradually add the flour, stirring until the mixture looks like chunky breadcrumbs. Don’t panic if it seems dry! Use your hands to gently bring it together into a dough. - Incorporate the pistachios
Chop the pistachios roughly—you want some larger pieces for texture. Add ⅔ of the chopped nuts to the dough, kneading gently to distribute them evenly. (Pro tip: Don’t over-knead, or your cookies might turn out tough.) - Shape and chill the dough
Roll the dough into a log about the width of a paper towel roll, then wrap it tightly in plastic wrap. This step is essential for getting those perfectly round cookies later. Chill the dough for at least an hour, until it’s firm to the touch. - Slice and bake
Preheat your oven to 320°F (160°C) and line a baking sheet with parchment paper. Slice the dough into rounds about ½ inch thick and arrange them on the sheet. Bake for 15-20 minutes, or until the edges just start to turn golden. Let them cool on the sheet for 10 minutes before transferring to a wire rack. - Dip and decorate
Melt the chocolate in the microwave in 30-second bursts, stirring between each round to avoid burning. Dip each cookie halfway into the chocolate, then lay them on parchment paper. Sprinkle the remaining pistachios on top while the chocolate is still wet. A pinch of flaky sea salt adds a gourmet touch!
Notes
Serving ideas: make them the star of the table
These cookies are as pretty as they are tasty, so let them shine! Arrange them on a platter with a sprinkle of extra chopped pistachios for a pop of color. If you’re feeling extra fancy, tie a few cookies in parchment paper with twine for a rustic, gift-ready presentation. Pair them with a scoop of pistachio ice cream or a dollop of whipped cream for dessert!
- Prep Time: 1 heur 20 minutes
- Cook Time: 15-20 minutes
- Category: Dessert