Pistachio Pinwheels
- Level: Easy
- Yield: about 20
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 125
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 2
- Cholesterol
- 31
- Sodium
- 49
- Total: 5 hr
- Active: 45 min
Ingredients
1 1/4 cups all-purpose flour, plus more for dusting
1/4 teaspoon baking powder
1/4 teaspoon plus 1 pinch of salt
1 stick unsalted butter, at room temperature
2/3 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup unsalted raw pistachios
1/4 teaspoon pure almond extract
3 drops green food coloring
Directions
- Whisk the flour, baking powder and 1/4 teaspoon salt in a medium bowl. Beat 6 tablespoons butter and 1/3 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in 1 egg and the vanilla (don?t worry if the mixture looks separated). Reduce the mixer speed to low; mix in the flour mixture until combined. Turn out the dough onto a piece of plastic wrap; shape into a disk. Wrap and refrigerate until firm, about 1 hour.
- Meanwhile, make the filling: Pulse the pistachios and remaining 1/3 cup sugar in a food processor until very finely ground. Mix in the remaining egg, 2 tablespoons butter, the almond extract, pinch of salt and food coloring. Process, scraping the bowl occasionally, until a thick paste forms. Refrigerate until firm, about 30 minutes.
- Roll out the dough into a 10-by-11-inch rectangle on a floured surface. Spread the pistachio filling over the dough almost all the way to the edges. Starting with a short side, roll up the dough into a tight spiral. Wrap in plastic wrap and refrigerate, reshaping the log after 1 hour, until firm, at least 3 hours or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Slice the log into 1/2-inch-thick rounds. Arrange the rounds 1 1/2 inches apart on the prepared pans.
- Bake, switching the pans halfway through, until the cookies are firm and light golden around the edges, 20 to 25 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.