Ingredients:

  • 1 cup (125g) shelled roasted unsalted pistachios, divided
  • 1 package (3.4 oz / 96g) instant pistachio pudding mix
  • 3/4 cup (170g) unsalted butter, softened
  • 1/2 cup (100g) granulated white sugar
  • 1/2 cup (110g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1.5 cups (190g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt

Instructions:

  1. Preheat and Prep. Set your oven to 180°C (350°F) and line two large baking sheets with parchment paper.
  2. Process the pistachios. Place 1/2 cup of the pistachios in a food processor and pulse until they are finely ground.
  3. Chop the Rest. Roughly chop the remaining 1/2 cup of pistachios with a knife until you have a mix of large and small chunks.
  4. Cream the Fats. Beat the softened butter, white sugar, and brown sugar in a large bowl until the mixture looks pale and fluffy.
  5. Incorporate Liquids. Add the egg, vanilla, and almond extract, beating for another minute until fully combined and smooth.
  6. Add the Secret. Mix in the dry instant pistachio pudding mix until the dough turns a vibrant, uniform green.
  7. Mix Dry Ingredients. Fold in the flour, baking soda, salt, and ground pistachios until no white streaks of flour remain.
  8. Final Fold. Stir in the chopped pistachios by hand until they are evenly distributed through the thick dough.
  9. Scoop and Arrange. Form 1 inch balls and place them 2 inches apart on the sheets until the tray is comfortably filled.
  10. Bake to Precision. Bake for 10 minutes until the edges are set but the centers still look slightly soft.