Pistachio Cookies
Makes about 24 cookies

Soft and chewy, nutty and citrusy, these little pistachio cookies are a delight. Offering a delicate balance of salty and sweet, this humble dessert pairs equally well with both your morning coffee and evening tea. 

Ingredients:
6 oz unsalted, unroasted pistachios, (shells removed), reserve a handful for sprinkling on top of cookies
1 3/4 cups all-purpose flour
1 3/4 cups powdered sugar, plus more for rolling cookies
1/4 teaspoon Kosher salt
1/2 teaspoon cardamom
Zest of one lemon
2 eggs, room temperature
2 teaspoons almond extract

Directions:
1. Preheat the oven to 350° F.
2. In a food processor, grind the pistachios on high until they form a fine crumb and no large pieces remain.
3. Combine the ground pistachios, all purpose flour, powdered sugar, Kosher salt, cardamom, and lemon zest in a large bowl and mix to incorporate.
4. In the bowl of a a stand mixer with the paddle attachment mix the eggs and almond extract until combined and frothy, roughly 1-2 minutes. 
5. Slowly add the dry ingredients to the wet ingredient until just combined. Do not over mix. The dough will be thick and slightly sticky. 
6. Roll the dough into 1-1/2" balls and roll in powdered sugar. Place dough balls on a baking sheet, and bake for 12-15 minutes until cookies start to crack but are still soft. Sprinkle with crumbled pistachios or a pistachio half if desired. 
7. Cool on a cooling rack and enjoy!