• Course: Dessert
• Features: Holiday (Christmas), Gluten-Free

Ingredients:

• 3/4 cup (4 ounces) shelled, roasted, unsalted pistachios, plus 50 pistachios for garnish
• 2 tablespoons plus 1 cup sugar
• 1 2/3 cups almond flour
• 2 large eggs

Directions:

Combine 3/4 cup of the pistachios and 2 tablespoons of the sugar in a mini food processor; pulse until finely ground. Transfer to the bowl of a stand mixer or hand-held electric mixer, then add the remaining cup of sugar and the flour. Beat on low speed to combine, then increase the speed to medium and add the eggs one at a time, beating to incorporate after each addition. Cover and refrigerate the dough for at least 8 hours.

Position oven racks in the upper and lower thirds of the oven; preheat to 325 degrees. Line 2 baking sheets with parchment paper or silicone liners.

Scoop up spoonfuls of the slightly sticky dough and roll between your palms into little balls about 3/4 inch in diameter to form 50 balls, using a little water to moisten your hands if needed. Arrange on the prepared baking sheets, spacing the balls about 1 inch apart. Press a pistachio into the top of each ball, flattening the dough slightly. Bake on the upper and lower racks for 5 to 6 minutes, then rotate the baking sheets front to back and top to bottom. Bake for 5 to 6 minutes, until the cookies have spread slightly and are lightly browned on the edges.

Transfer the baking sheets to wire racks to cool for 5 minutes, then transfer the cookies to the racks to cool completely before serving or storing.

Recipe Source:

Adapted from "Il Viaggio di Vetri," by Marc Vetri with David Joachim (Ten Speed Press, 2008).

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