Cranberry Pistachio Coins
1 large egg
1/4 teaspoon almond extract
1/4 teaspoon lemon extract
2 cups all purpose flour
1/3 cup shelled natural pistachios (unsalted, unroasted)
3/4 cup sugar
1/8 teaspoon salt
1 cup softened butter
TOPPING
6 ounces white chocolate
2 tablespoons heavy cream
1/3 cup shelled natural pistachios
1/3 cup dried cranberries
Line 2 large baking sheets with parchment paper
In a small bowl whisk together egg and the extracts
In a food processor pulse together flour, pistachios, sugar and salt until well combined. Do not pulse too much that the pistachios are super fine. Add butter in pieces and pulse until mixture resembles coarse crumbs. With the motor running add the egg mixture and pulse until a dough forms.
(if the weather is very dry, turn out onto a work surface and knead slightly until the dough comes together) The dough formed up nicely in damp Seattle.
With the small cookie scoop (or medium one if you want bigger cookies 3 or 4 bite) place a ball of dough onto prepared cookie sheet. With your thumb make an indentation in the center of each dough ball, almost all the way to the bottom.
Bake cookies for 12 to 14 minutes or until pale golden brown. Let cool on pan for a minute then transfer to wire racks to cool completely.
Melt together chocolate and cream until smooth.
In the food processor pulse nuts and cranberries together until they are well chopped, not too fine but not big either.
Put the white chocolate mixture (ganache) into a bag (a pastry bag or a zippy bag with the corner cut off, both work) and pipe about 1/2 teaspoon into each center. Work with only 10 or less cookies at a time. After pipping on the ganache, add some of nut mixture to the top and gently press into the ganache before it cools. Let the ganache set for at least 30 minutes before storing between layers of waxed paper in an airtight container or one layer in a large zippy bag.
They will freeze, but only for a couple weeks.
Makes 24 medium scoop cookies of 36 small scoop cookies.
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