Pistachio Pinwheels

These pistachio cookies were on my to-bake list for simply too long for 2 reasons. The first was that I had never baked with pistachios and I was eager to incorporate them in my repertoire. Second, this recipe is no ordinary one; it is the brainchild of Claire Saffitz (baker extraordinaire). Naturally, when I craved something buttery, nutty and crunchy I decided to bake these cookies.

These cookies are both, extremely elegant (so much so that it looks as if the process was painstaking) and delectable because of the copious amounts of nuts and butter.
These are not to sweet and have a slight saltiness to them because of the almonds that make them perfect to have in the evening or as a snack.

EQUIPMENT:

• Food Processor
• 2-3 large mixing bowls
• Spatula
• Whisk
• Rimmed baking sheet, lined with parchment
• Parchment Paper, cut into 2 rectangles of 12x8" plus extra 

PISTACHIO PINWHEELS

Total Time: 18-20 minutes of baking

Author: Claire Saffitz

Serving: approximately 30 cookies

Ingredients:

2/3 cup pistachios, shelled

1 1/3 cup almond flour

1 cup all purpose flour

3/4 cup salted butter, at room temperature

3/4 cup granulated sugar

2 egg yolks, at room temperature

1/4 cup raw demerara sugar

Procedure:

In the food processor, pulse the pistachios in small intervals.

In a a large bowl, cream together butter and sugar for 3-4 minutes until incredibly light and fluffy.

Add in yolks and incorporate thoroughly.

Now, mix in all purpose flour until no streaks of flour remain.

Divide the dough 1/3 and 2/3. Add pistachios to the 1/3 and almond flour to the 2/3 dough.

Roll the almond dough into a 12x8 inch rectangle on the parchment.

Roll the pistachio dough into a 10x6 inch rectangle on a separate parchment sheet.

Refrigerate both the doughs for 5-10 minutes

Take out the doughs and put the pistachio dough on top of the almond dough. 

Now, starting on the longer side, roll the dough into a log with the help of the parchment. Wrap in another piece of parchment and refrigerate for 6-7 hours

Take the log out, cover in demerara sugar and swiftly cut into 1/2 inch thick cookies.

Put on the rimmed baking sheet 

Bake for 18-20 minutes until golden brown.

Let cool and devour!