Gluten Free Pistachio Cookies

Ingredients: – 1 cup shelled pistachios, finely ground – 1 cup almond flour – 1/2 cup granulated sugar – 1/4 teaspoon salt

– 1/2 teaspoon almond extract – 1/2 cup unsalted butter, softened – 1 large egg – Optional: Additional whole pistachios for topping

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Prepare Pistachios: In a food processor or blender, pulse the shelled pistachios until finely ground. Be careful not to over-process, as you don't want to turn them into pistachio butter.

Mix Dry Ingredients: In a mixing bowl, combine the ground pistachios, almond flour, granulated sugar, and salt. Stir until well combined.

Add Wet Ingredients: Add the softened butter and almond extract to the dry ingredients. Mix until the mixture resembles coarse crumbs.

Add Egg: Add the egg to the mixture and mix until a dough forms. The dough should be slightly sticky but hold together well.

Form Cookies: Using your hands or a cookie scoop, roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet, spacing them about 2 inches apart. Press down lightly on each ball to flatten slightly.

Optional Topping: If desired, press a whole pistachio into the center of each cookie for decoration.

Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. Be careful not to overbake, as the cookies may become too dry.

Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.