👨‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. 2

   In a food processor, pulse the pistachios until coarsely ground. Transfer to a large bowl.

   💡 Conseils de pro: Be careful not to over-process into a paste.
3. 3

   Add the granulated sugar and kosher salt to the ground pistachios and stir to combine.

   💡 Conseils de pro: Ensure all ingredients are well distributed.
4. 4

   In a separate small bowl, whisk together the egg yolks, whole egg, and rosewater.

   💡 Conseils de pro: Use good quality rosewater for the best flavor.
5. 5

   Pour the wet ingredients into the pistachio mixture and stir until a cohesive dough forms.

   💡 Conseils de pro: The dough will be slightly sticky.
6. 6

   Drop rounded teaspoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.

   💡 Conseils de pro: A small cookie scoop can ensure uniform size.
7. 7

   Bake for 18-22 minutes, or until the edges are lightly golden brown. Rotate the pans halfway through baking for even cooking.

8. 8

   Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

   💡 Conseils de pro: Cookies will firm up as they cool.