Pistachio Pinwheels
Crumbly swirled pistachio shortbread.
Ingredients
90g pistachios
170g butter
150g powdered sugar
2 egg yolks
1 tsp vanilla extract
130g flour
1/2 tsp salt
160g almond flour
sugar, for rolling
Method
In a food processor, pulse the pistachios until ground. Transfer to a bowl and set aside.
In the food processor, add the butter and powdered sugar and process.
Add the yolks and vanilla extract and process until the mixture is light. Add the flour and salt and pulse.
In a bowl, combine 2/3 of the dough (about 280g) with the almond flour. Add the ground pistachio to the rest of the dough and set aside.
Place the almond dough between two pieces of parchment paper. Roll out the dough to about 12×8 inches. Refrigerate 10 to 15 min.
Spread the pistachio dough across the surface of the almond dough.
Roll the dough into a tight log, and refrigerate, at least 1 hour.
Preheat the oven to 350°F. Line a large baking sheet with baking paper.
Sprinkle the sugar across a cutting board. Roll the chilled dough across the board in the sugar, pressing so the sugar adheres.
Using a sharp knife, cut the log into 24 pieces. Bake for 15-20 min.
Note: the dough can be made ahead and stored up to a month in the freezer.
