Giant Pistachio Crumb Cookie
Yield
6-8 servings
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
1-1/2 cups pistachio, ground to meal
1-3/4 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon table salt
1-1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F. Butter a 10-inch springform pan.
- Make your pistachio flour. Grind toasted pistachios in a blender or food processor into fine meal.
- In a large bowl, whisk together pistachio flour, all-purpose flour, sugar, salt, and vanilla. Cut in butter with a pastry cutter until mixture is crumbly. Work in butter until completely incorporated with no dry crumbs.
- Transfer all but 1-1/2 cups of mixture to pan. Press mixture into pan to compress dough. Sprinkle with reserved 1-1/2 cups of mixture; transfer to oven.
- Bake, rotating pan two to three times, until cookie begins to turn golden, about 25 minutes. Reduce temperature to 300°; bake until golden brown and fairly dry, 15 to 20 minutes more. Transfer to a wire rack to cool completely. Remove from pan. Store in an airtight container for up to 3 days.
American Pistachio Growers
American Pistachio Growers (APG) is a non-profit trade association representing over 800 grower members in California, Arizona, and New Mexico.
