Prep Time::20 mins
Cook Time::20 mins
Additional Time:: 1 hr
Total Time:: 1 hr 40 mins
Servings::12
Yield::12 cookies
Ingredients
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½ cup roasted and salted shelled pistachios, divided
½ cup unsalted butter, at room temperature
⅓ cup white sugar
½ teaspoon almond extract
1 cup all-purpose flour
1 pinch salt
1 large egg
1 tablespoon water
½ cup salted caramel baking chips
Directions
Place the pistachios in the bowl of a food processor and grind until finely ground, stopping before it turns into butter. Set aside.
Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add almond extract and mix in well. Add 3 tablespoons ground pistachios, flour, and salt; mix until the dough comes together.
Place dough on a piece of plastic wrap that has been sprinkled with flour. Wrap up and place in the refrigerator for 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Combine egg and water in a bowl and beat with a fork. Place remaining ground pistachios in a separate bowl. Shape the dough into 12 equal balls. Roll in the beaten egg and then in the ground pistachios. Set balls 2 inches apart onto the prepared baking sheet.
Make an indentation in the middle of each ball with your thumb or the handle of a wooden spoon. Place 5 to 6 baking chips in each indentation.
Bake in the preheated oven until lightly browned, about 20 minutes. Allow the cookies to cool on the baking sheet before removing.