Pistachio Finger
Pistachio Finger is a simple and delicious cookie and an easy dessert recipe you can make from scratch at home in a few minutes.
I am a sucker for pistachio anything. It may be the Italian side of me’s Toe-ZI for the record it may just be that I am drawn to color (as a full-fledged adult whose wardrobe is unapologetically 75 percent tie-dyed).
These cookies take the classic Mexican wedding cookie, swap the traditional almonds or pecans for pistachios, and then up that by 100 percent for maximum nuttiness.
Ingredients:
120g shelled pistachios 1 cup, divided
110g flour ¾ cup
180g confectioners’ sugar 1½ cups, divided
113g unsalted butter, cold,
cubed
1 stick (8 T)
8g vanilla extract 2 tsp
6g kosher salt 1½ tsp
Instructions:
Heat the oven to 350°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.
Spread 90g (¾ cup) of the pistachios onto one of the sheet pans and toast at 350°F for 7 minutes. Cool to room temperature. Hold on to the prepared sheet pan for reuse and leave the oven on.
In a food processor, combine the cooled toasted pistachios and flour and pulse until the nuts are broken down completely and the mixture has darkened to the color of nut butter.
Add 120g (1 cup) of the confectioners’ sugar, the butter cubes, vanilla, and salt, and pulse until a stiff dough forms. If the processor is full, rearrange pieces of the dough as needed to evenly incorporate.
Portion the dough into 1-tablespoon pieces and roll into balls.
Sprinkle the remaining 60g (½ cup) confectioners’ sugar into a small pile on your work surface and roll each dough ball through the sugar to coat. Flatten into a 1½-inch log. Arrange the cookies on the prepared pans as you roll. Press 1 pistachio into the middle of each cookie.
Bake at 350°F until firm to the touch and golden on the edge, 10 to 12 minutes.
Let the cookies cool completely on the pans. Collect the remaining pile of confectioners’ sugar into a bowl for decorating.
Toss each cooled pistachio finger into the bowl of confectioners’ sugar to coat. Use a damp finger or Q-tip to dissolve the confectioners’ sugar on top of each pistachio.
Transfer the cookies to a plate or an airtight container for storage. At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.
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