Ingredients

• 1 cup butter, softened
• 3/4 cup sugar
• 1 egg yolk, slightly beaten
• 2 teaspoons almond extract
• 2 cups all-purpose flour
• 1/2 cup ground almonds
• 1/2 cup finely chopped pistachios
• pinch of salt

Directions

Add the butter and sugar to a medium bowl and mix well. Beat in the egg yolk and almond extract. Sift together the flour and a pinch of salt into the mixture. Add the ground almonds. Stir until thoroughly combined. Halve the dough. Shape into balls and wrap in plastic wrap. Chill in refrigerator for 30-60 minutes. Note: Refrigerating chills the butter, and will prevent the cookies from spreading flat in the oven. Preheat oven to 375 F. Line 2 cookie sheets with parchment paper. Roll out dough between 2 sheets of parchment paper to about 1/8-inch thick. Sprinkle 1/2 of the pistachios over the dough and roll lightly with a rolling pin. If desired, use Christmas cookie cutters to create shapes. Place cookies on prepared cookie sheets, spaced 2 inches apart. Bake for 10-12 minutes. Let cool on cookie sheets for 5-10 minutes. Enjoy!!