SSB - Week 2 - Sicilian Pistacio Cookies

Krista came up with an idea that it would be fun to get a group of folks together to bake and blog each week. A group of us on Slow Travel are going to do just that. Today is the second entry in our baking challenge as we continue to work our way through Dolce Italiano. This week was Deborah's turn to select the recipe and she selected these cookies bars which are found on p. 60.

These cookies are quite easy to make and pack a wonderful flavour. The nicest thing about this recipe is there is no rolling or shaping of the cookies - just dump the dough in a pan, bake, and cut into bars. It really does not get any easier than that does it? The ingredients are readily available - just be sure that you use unsalted pistachios or your cookies might taste salty.

Gina's book is beautiful and a wonderful way to introduce yourself to the intricacies of Italian baking.

Sicilian Pistachio Bars

2 cups unbleached all-purpose flour
1/2 t. kosher salt
1 c. shelled, whole (unsalted) Sicilian pistachios
1 c. (2 sticks/8 ounces) unsalted butter, softened
1 1/4 c. plus 2 t. granulated sugar
2 large eggs
1 t. pure vanilla extract
1 t. amaretto or 1/2 t. pure almond extract
Freshly grated zest of 1 lemon

Preheat oven to 325F (160C). Line a cookie sheet/jelly roll pan with parchment paper and grease the paper. Sift flour and salt. Dump 1/2 cup of the pistachios into the food processor and finely chop. Add the chopped pistachios to the flour mixture. Set aside.

Cream the butter with the sugar with a stand mizer fitted iwth the paddle attachment until fluffy, about 2 minutes. Add the eggs in one at a time, then the vanilla, amaretto/almond, and lemon zest. Be sure to scrap the bowl down after each addition.

Add the flour mixture slowly and mix well. Turn out the dough onto the pan and spread with an offset spatula so that it’s evenly distributed. Sprinkle the remaining pistachios and sugar on the dough.

Bake for 35-45 minutes (note: keep a close eye on them as mine finished before the time). Rotate the pan half way through the baking time to ensure even browning. After taking out the tray, allow to cool slightly on a rack before cutting in to bars.

Next week the Sunday Slow Bakers tackle a savoury recipe: Babbo Breadsticks/grissini .

Comments

[Deborah]

They're beautiful, Jerry. I like the way you displayed them with Gina's book in your photo.

[Jerry]

Thanks Deborah - that is my limit for creativity. I really do need a photography course! LOL

You choice of recipe was truly inspired!