Makes about 8 dozen 1 1/2 inch round cookies
DOUGH:
2 cups (280 g) unsifted all-purpose flour
1 1/2 oz. (1/3 cup) shelled raw pistachios
3/4 cup (150 g) granulated sugar
1/8 tsp. salt
8 oz. (2 sticks) unsalted butter, chilled
1 large egg
1/4 tsp. each pure lemon and almond extract
FILLING:
6 tbsp. (3 oz.) unsalted butter
4 oz. white chocolate, finely chopped
4 oz. (1 cup) shelled raw pistachios, finely chopped
3 oz. (about 6 large whole) dried apricots, finely chopped and mixed with pistachios
- Adjust rack to lower third of over and preheat overn to 350 degrees F. Line two large cool baking sheets with parchment paper.
- Dough: Place the flour, pistachios, sugar and salt in food processor; process just to blend ingredients. Add the butter in pieces, then process with on/off bursts until the mixture has the consistency of cornmeal. Whisk the egg and extracts in a small bowl. With the motor running, pour the egg mixture down the feed tube and process just until ingredients form a ball.
- With your palms, shape the dough, 1 level measuring teaspoon at a time, into balls and set 1/2 inch apart on the baking sheet. Gently make an indentation in the center of each ball, pressing down almost to the bottom without breaking through the dough.
- Bake for 12 minutes, or just until the cookies are ivory-colored and pale golden on the bottom. Transfer cookies to a wire rack to cool.
- Filling: In a small saucepan, melt the butter and white chocolate, stirring just until chocolate is almost completely liquid. Place 1/8 to 1/4 teaspoon white chocolate butter in each indentation. Sprinkle the chopped pistachios and apricots over chocolate. Allow 30 minutes to set.
- Stack in an airtight metal container and store at room temperature up to one week.
One Comment
1 Administrator wrote:
Okay. So the white chocolate butter thing really didn’t work. Just melting it in the microwave in a baggie and using it plain worked just fine, and made these morsels extra tasty.