Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
5
Low
Nutrition per serving
Calories82.9 kcal (4%)
Total Fat5.7 g (8%)
Carbs7.1 g (3%)
Sugars2.8 g (3%)
Protein1.3 g (3%)
Sodium33 mg (2%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
24 servings
Instructions
Step 1
Preheat the oven to 350°F. Lightly grease a 9-inch springform pan or tart pan with a removable bottom with cooking spray or softened butter and line the bottom with a round of parchment paper.
Step 2
In a food processor, process the pistachios until finely ground. Remove 2 tablespoons and set aside.
Step 3
Add the powdered sugar, butter, and salt to the food processor and pulse until well combined. Add the flour and process until a slightly sticky dough forms (if your food processor is having trouble and the dough still looks “sandy,” just dump the dough out onto a counter and mix it by hand until a gorgeous dough forms—it will come together!).
Step 4
Press the dough into the prepared pan into an even layer (you can use your hands, or use the bottom of a measuring cup to press) and sprinkle with the reserved 2 tablespoons ground pistachios and some flaky salt.
Step 5
Bake until the cookie is just golden around the edges and dough is baked through, 15–20 minutes.
Step 6
Once the cookie is out of the oven, remove it from the pan. Dust it with more powdered sugar, if you like that visual energy. While the dough is still warm (but not too hot to handle), slice the cookie into 24 thin wedges (start by cutting the round into quarters, then slice each quarter in half, then each half into thirds to get nice, thin triangles).
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