Ingredients
- 1 stick unsalted butter, room temperature & cubed, plus more for brushing
- 3/4 cup shelled pistachios, plus 1/4 chopped
- ⅓ cup confectioners sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 3/4 cup all-purpose flour, plus more for dusting
- For The Topping:
- 4 oz. dark chocolate (60%)
- 1 teaspoon coconut oil
Directions
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For The Cookies:
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Preheat oven to 325˚ F and flip the bottom of a 9-inch springform pan upside down and grease with butter. (This allows the bottom to sit flat so it is easier to slice). Line bottom with parchment. Grease parchment with butter.
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In a food processor, pulse the ¾ cup of whole pistachios and confectioners sugar until finely ground.
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Add the butter, vanilla and salt. Pulse until combined. Add flour and pulse until dough forms.
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Scrape dough into prepared pan. Lightly flour the back of a measuring cup and press dough into an even layer in bottom of pan.
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Freeze until firm, 30 minutes.
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Bake until cookie is set and barely golden at edges, 23 to 25 minutes.
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Carefully remove hot cookie from springform pan and slice into 12 wedges. Let cool completely on a wire rack.
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For The Topping:
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Line a baking sheet with parchment.
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In a heatproof bowl, microwave chocolate and coconut oil until just melted (about 1 minute on high), stirring until smooth.
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Using a spoon, drizzle chocolate over part of each cookie and arrange on the prepared baking sheet.
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Sprinkle with chopped pistachios and flaky sea salt.
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Refrigerate until set, at least 15 minutes and up to 3 days covered.