Makes : 12
Baking Time : 15 Minutes
Ingredients
Scant 1 cup unsalted butter
½ cup golden superfine sugar
2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
¼ cup shelled pistachio nuts, coarsely chopped
Unsweetened cocoa powder for dusting
Directions
1. Preheat the oven to 350 ̊F.
Line a shallow square 7-inch pan with parchment paper.
2. Cream the butter and sugar
together until light and fluffy. Sift together the flour and cocoa powder. Add to the butter mixture and work in using your hands until the mixture is smooth.
Add the pistachios and knead until soft and pliable.
3. Press the mixture into the
pan and smooth the top using the back of a tablespoon. Prick with a fork and
mark into bars.
4. Bake in the oven for about
15 minutes. Do not allow to become too brown or the cookies will taste bitter.
5. Allow to cool slightly then
cut through the marked sections and remove from the pan. Cool on a wire rack
and dust sparingly with cocoa powder.
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