Makes about 8 dozen 1 1/2 inch round cookies

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

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

  1. Adjust rack to lower third of over and preheat overn to 350 degrees F. Line two large cool baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Stack in an airtight metal container and store at room temperature up to one week.