Pistachio Pinwheels

This cookie got consumed so fast, I didn’t get a chance to take its portrait. The blend of almond and pistachio in a pleasing swirl was the hands-down winner for me.

The recipe is in the NYT, but is adapted from Claire Saffitz’ Dessert Person. It’s a rich, buttery dough, with the addition of ground nuts. While watching something on TV, I shelled the unsalted pistachios, then tried to remove as much of the skins as possible.

I like that you can do the whole thing in the food processor. After blitzing everything together, two thirds of the dough gets mixed with almond flour, and the remainders gets blitzed some more with the pulverized pistachios. After rolling and chilling the almond layer, you spread on the still-soft pistachio dough, and roll the whole thing up!

I was busy with another cookie, so forgot to visually check these at the minimum bake time. Oops, they browned too much, so I think I lost the colour contrast. Or maybe it’s because I didn’t peel enough of the skins, or maybe I should blanch the nuts first.

The taste is what really matters though. They’re really crumbly, extremely nutty and delicious. Highly recommend, and I will definitely repeat this one.