- 1 1/2 cups pistachios
- 1 stick (1/2 cup) unsalted butter
- 3 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Preheat the oven to 350 degrees F.
Lay the pistachios on a cookie sheet in a single layer. Bake until the nuts are lightly toasted, about 10 minutes.
In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar and vanilla; mix until creamed. Add the flour, baking powder and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed. Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1 inch high. Place the logs on an ungreased cookie sheet and bake until the bottoms are lightly brown, about 35 minutes.
Let the logs cool for 5 minutes, and then place on a cutting board. Slice each log on a diagonal into twelve 1-inch-thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes.
Store the cookies in an airtight container.