# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
03 - 1 cup unsalted butter, room temperature
04 - 2/3 cup powdered sugar
05 - 1 teaspoon pure vanilla extract
→ Add-Ins & Topping
06 - 3/4 cup roasted, shelled pistachios, roughly chopped
07 - 1 large egg, lightly beaten (for brushing)
08 - 2 tablespoons coarse or turbinado sugar (optional, for edges)
09 - Flaky sea salt, for sprinkling
# Directions:
01 - Whisk together flour and fine sea salt in a medium bowl; set aside.
02 - Using a mixer on medium speed, cream unsalted butter and powdered sugar together until smooth and fluffy, about 2 minutes.
03 - Incorporate vanilla extract into the creamed mixture, blending thoroughly.
04 - Gradually add the flour mixture, mixing on low speed until just combined.
05 - Gently fold chopped pistachios into the dough with a spatula until evenly distributed.
06 - Divide dough in half; shape each half into a log approximately 1.5 inches in diameter on a parchment-lined surface.
07 - Wrap logs tightly and refrigerate for at least 1 hour or until firm.
08 - Preheat oven to 350°F and line two baking sheets with parchment paper.
09 - Unwrap chilled dough logs, brush lightly with beaten egg, and optionally roll in coarse sugar for decoration.
10 - Cut logs into 1/2-inch thick rounds and arrange on prepared baking sheets, spacing 2 inches apart.
11 - Sprinkle each slice with flaky sea salt.
12 - Bake for 13 to 15 minutes until edges are lightly golden.
13 - Allow baked slices to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
