Pistachio Shortbread

• 4-1/2 ounces, weight Shelled, Unsalted Pistachios
• 5-1/4 ounces, weight Granulated Sugar
• 6-1/8 ounces, weight All-purpose Flour
• 1/2 teaspoons Fine Salt
• 1/2 teaspoons Pure Almond Extract
• 8 Tablespoons Room Temperature, Unsalted Butter
• 2 Tablespoons Ice Cold Water
• 98 Chocolate Chips, 3 Per Cookie Or As Desired, For Topping (optional)

1. Process pistachios and sugar in the bowl of a food processor until finely ground. Transfer the mixture to the bowl of a stand mixer fitted with a flat beater (I love my beater blade). Add flour, salt, almond extract, butter and water. Mix just until thoroughly combined.
2. Roll dough into an 8x12-inch rectangle on a sheet of parchment or wax paper. Using a pizza wheel, cut the dough lengthwise into 8 strips, then cut crosswise into 4 strips.
3. Slide the sheet of parchment or wax paper onto a flat surface (like an upside down sheet pan) and chill dough for about an hour in the refrigerator.
4. Preheat the oven to 350 F. Place the cookies, leaving about an inch of space between each, on 2 Silpat-lined sheet pans. Bake one pan at a time for 10-12 minutes. Remove pan from oven and place 3 chocolate chips on each cookie if desired. Repeat with the other pan of cookies.
5. Allow cookies to cool completely. Adapted from Bon Appetit.

weight, sugar, salt, butter, water, chocolate chips

Taken from tastykitchen.com/recipes/desserts/pistachio-shortbread/ (may not work)