Sunday Slow Bakers

Now that all of the Slow Travelers are home from Savannah, with only future trips to plan, we were looking for something else to blog about. Sunday Slow Bakers were born! We plan to feature a recipe from a cookbook and everyone post on sunday.

The cookbook we are using is 'Dolce Italiano' by Gina DePalma (our own Stella). I don't have my own copy (yet) but Kim was nice enough to share.

Sicilian Pistachio Bars

2 cups unbleached all-purpose flour

1/2 t kosher salt

1 cup shelled, whole unsalted pistachios

1 cup softened unsalted butter

1 1/4 cup plus 2t granulated sugar

2 large eggs

1t vanilla extract

1t amaretto

zest of 1 lemon

Preheat oven to 325°

Lightly grease 13x18 jelly roll pan and line with parchment paper; then lightly grease the paper using nonstick cooking spray or butter. In medium bowl, whisk together the flour and salt and set aside. Place 1/2 cup pistachios in the bowl of a food processor and process for 20 to 30 seconds until the nuts are finely ground. Stir the ground pistachios into the flour mixture. Cream the butter with the 1 1/4 cups sugar until fluffy, about 2 minutes. Beat in the eggs, one at a time, followed by the vanilla, amaretto and lemon zest. On low speed, mix in the dry ingredients to make a soft dough.

Spread the dough evenly. Coarsely chop the remaining pistachios in the food processor and sprinkle them evenly over the surface of the dough. Sprinkle the remaining 2t sugar evenly over the nuts.

Bake for 35 - 45 minutes or until the dough is firm and just turning golden brown at the edges. Allow the pan to cool on a wire rack for 30 - 45 minutes before cutting the cookies into rectangular bars.

The cookies can be stored in an airtight container, layered between sheets of parchment paper, and kept in a cool, dry place for up to 3 days.

I added a drizzle of chocolate, just because!

Y'all enjoy!

Sandi