PISTACHIO CANDY RECIPES

Steps:

• In a bowl, whisk together flour, pistachio flour, baking soda, and salt and set aside.In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream butter with sugar and brown sugar until light and fluffy, 2 to 3 minutes. Add egg and beat on high speed for 30-60 seconds until smooth. Mix in honey and vanilla.Dump in dry ingredients and mix on low speed until almost incorporated. Add pistachios and chopped chocolate (reserve some for topping, if desired), and fold until evenly distributed.Cover and chill for 20 to 30 minutes; the colder the dough, the less it will spread, so chill according to your personal preferences. If your kitchen is on the cool side, you may be able to bake it straight away without chilling. I recommend baking a test cookie or two and see how they look, then chill more if/as necessary.Preheat oven to 350 degrees F. Line a heavyweight baking sheet with parchment paper.Scoop dough into balls (I use a medium #40 cookie scoop which is just under 2 tablespoons of dough) and place on cookie sheet with 2 to 3 inches of space between cookies to allow for spreading. If desired, press a few chunks of chocolate and some pistachios into the top of each dough ball for a prettier baked cookie. Sprinkle with flake sea salt.Bake for 9 to 11 minutes or until tops are puffed and edges are golden brown. Immediately after removing from the oven, swirl a large round cookie cutter around the warm cookies, tucking in the uneven edges to create perfectly circular cookies. Let cool on cookie sheets for 15 minutes, then transfer to a wire rack to cool completely. Enjoy warm, or store in an airtight container for up to 5 days. Or, better yet, sandwich a scoop of vanilla or pistachio ice cream between two cookies. Wrap in plastic wrap or waxed paper and store in the freezer for up to 1 month.

Steps:

• In a bowl, whisk together flour, pistachio flour, baking soda, and salt and set aside.In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream butter with sugar and brown sugar until light and fluffy, 2 to 3 minutes. Add egg and beat on high speed for 30-60 seconds until smooth. Mix in honey and vanilla.Dump in dry ingredients and mix on low speed until almost incorporated. Add pistachios and chopped chocolate (reserve some for topping, if desired), and fold until evenly distributed.Cover and chill for 20 to 30 minutes; the colder the dough, the less it will spread, so chill according to your personal preferences. If your kitchen is on the cool side, you may be able to bake it straight away without chilling. I recommend baking a test cookie or two and see how they look, then chill more if/as necessary.Preheat oven to 350 degrees F. Line a heavyweight baking sheet with parchment paper.Scoop dough into balls (I use a medium #40 cookie scoop which is just under 2 tablespoons of dough) and place on cookie sheet with 2 to 3 inches of space between cookies to allow for spreading. If desired, press a few chunks of chocolate and some pistachios into the top of each dough ball for a prettier baked cookie. Sprinkle with flake sea salt.Bake for 9 to 11 minutes or until tops are puffed and edges are golden brown. Immediately after removing from the oven, swirl a large round cookie cutter around the warm cookies, tucking in the uneven edges to create perfectly circular cookies. Let cool on cookie sheets for 15 minutes, then transfer to a wire rack to cool completely. Enjoy warm, or store in an airtight container for up to 5 days. Or, better yet, sandwich a scoop of vanilla or pistachio ice cream between two cookies. Wrap in plastic wrap or waxed paper and store in the freezer for up to 1 month.