These cookies are a buttery wafer cookie, packed with pistachios and orange. This recipe was first published in Gourmet, December 2002.
Pistachio Orange Lace Cookies
Makes 24 cookies
1/2 cup plus 2 tablespoons salted shelled pistachios
1/4 cup plus 2 tablespoons sugar
3 tablespoons all-purpose flour
2 1/2 tablespoons unsalted butter, melted and cooled slightly
1 tablespoon orange-flavored liqueur such as Grand Marnier
1/2 teaspoon fresh orange zest, finely grated
1 tablespoon fresh orange juice
Pulse pistachios and sugar together in food processor until nuts are finely chopped but not ground. Stir together with remaining ingredients in a bowl.
Spread dough onto wax paper and chill for 15 minutes. Remove from refrigerator and roll into log 1/2” thick. Freeze overnight.
Preheat oven to 325F. Line baking sheet with parchment.
Cut frozen log into slices 1/8” thick, using a very sharp knife. Arrange 2-3” apart on baking sheet. Cookies will spread to about 2 times original size.
Bake about 10 minutes, until golden. Cool cookies on sheets 10 minutes. Slide parchment to racks to cool completely. Store in airtight container at room temperature for 1 week.
NOTE: store layered between wax paper.