While the almond dough chills, the ground pistachios are added to the rest of the base dough. You then take about two thirds of this shortbread base and add almond flour and almond extract to it, roll it out into a rectangle between two pieces of parchment paper, and then let it chill and firm up in the fridge for about 15 minutes. The base of each is your typical shortbread cookie: flour, butter, powdered sugar, and egg yolks. Everything is combined in a food processer, which I love-the less bowls to clean up, the better if you ask me! There are two different doughs created for this cookie, one that is primarily almond and the other that brings the pistachio flavour and colour. The process was fun and simple once again this week. Watching her make these pretty little cookies made me even more excited to snag my copy and get baking myself! Welcome back to another Sunday baking post! The Pistachio Pinwheels were one of the first recipes from the book that I learned about because Claire put out a YouTube video with NYT Cooking around the holidays last year, shortly after the book was published and right before I got it for Christmas. Really good cookie…nothing spectacular that leaves you wanting to eat one after another, but pretty delicious all the same. Initially, you don’t get hit with the pistachio flavour right away, but it leaves a perfect after taste in your mouth. They are not overly sweet and have that essential buttery texture that you want in a shortbread cookie. This time, I trusted my nose when they were done and not the timer! And it worked! I definitely did not over or under bake these.Īesthetically, this is such a beautiful cookie and will be perfect for the holidays. The cookies are baked for about 15-20 minutes until golden brown on the outside. Once firm, you remove the log from the fridge, roll it in Demerara sugar (I used my trusty dark brown again), and then cut them into 32 equal pieces!Ĭutting the log was a very satisfying part as it exposed the really cool, bright green swirl within each cookie. The dough is then rolled up into a log and chilled for about an hour. Once the first dough is chilled, you spread the second dough all across the base dough, leaving a 1/2 inch border along the outside. The second dough uses the same base as the first, but you add ground pistachio to it to make it green and leave it at room temperature. You then roll it out into a 12×8 rectangle and let it chill. The first dough is made by combining flour, almond flour, butter, powdered sugar, egg yolks, and almond extract in the food processor. You are essentially making two doughs one with ground pistachio and one without. Once you have all the ingredients, putting this cookie together is fairly simple. I was able to find them at my local bulk barn though! I made the mistake of sending my boyfriend to find them when he went grocery shopping, and he returned with a huge bag of un-blanched, un-shelled pistachios (A for effort Ben!). These Pistachio Pinwheels definitely fit the bill! The only snag this time was finding blanched, shelled pistachios that were green enough to make a pronounced swirl in the cookie. Hello all! Can I just say how much I’m loving this Bars & Cookies chapter? Although a part of me does miss the tedious, time management focused bakes of the past (and the future), there truly is something to be said about being able to bake something in the moment, no real planning needed. The Bars & Cookies chapter continues to be filled with delicious little treats this week’s cookies were the Pistachio Pinwheels. Can you believe we’ve already made it to our 45 th bake from Claire Saffitz’s Dessert Person? It feels like we just started this little project of ours, and yet somehow we are almost halfway through the book.
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