Pistachio Thumbprint (Kinda Sorta) Cookies

Ingredients

• 0.5 cups roasted and salted shelled pistachios , divided
• 0.5 cups unsalted butter , at room temperature
• 0.33 cups white sugar
• 0.5 teaspoons almond extract
• 1 cup all-purpose flour
• 1 pinch salt
• 1 large egg
• 1 tablespoon water
• 0.5 cups salted caramel baking chips

Instructions

1. 1

   Place the pistachios in the bowl of a food processor and grind until finely ground, stopping before it turns into butter. Set aside.

2. 2

   Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add almond extract and mix in well. Add 3 tablespoons ground pistachios, flour, and salt; mix until the dough comes together.

3. 3

   Place dough on a piece of plastic wrap that has been sprinkled with flour. Wrap up and place in the refrigerator for 1 hour.

4. 4

   Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

5. 5

   Combine egg and water in a bowl and beat with a fork. Place remaining ground pistachios in a separate bowl. Shape the dough into 12 equal balls. Roll in the beaten egg and then in the ground pistachios. Set balls 2 inches apart onto the prepared baking sheet.

6. 6

   Make an indentation in the middle of each ball with your thumb or the handle of a wooden spoon. Place 5 to 6 baking chips in each indentation.

7. 7

   Bake in the preheated oven until lightly browned, about 20 minutes. Allow the cookies to cool on the baking sheet before removing.