Ingredients:

  • 225g Grass fed unsalted butter (slightly cool)
  • 100g Coconut sugar or Maple sugar
  • 1 tsp Vanilla bean paste
  • 1/2 tsp Fine sea salt
  • 250g Spelt flour or All purpose flour (sifted)
  • 110g Roasted, salted pistachios (roughly chopped)
  • 115g 70% Dark chocolate (chopped)
  • 1 tsp Virgin coconut oil
  • 35g Raw pistachios (finely crushed)
  • 1 pinch Maldon sea salt flakes

Instructions:

  1. Place your 225g of butter and 100g of coconut sugar in a large bowl. Beat them together on medium speed for about 2 minutes until the mixture looks pale and creamy.
  2. Add the 1 tsp vanilla bean paste and 1/2 tsp fine sea salt to the butter mixture. Mix for another 30 seconds until the vanilla is evenly streaked through.
  3. Turn your mixer to the lowest setting and gradually add the 250g of sifted spelt flour. Mix just until no white streaks remain.
  4. Add the 110g of chopped roasted pistachios. Use a sturdy spatula to fold them in by hand until the nuts are distributed evenly.
  5. Divide the dough in half. Roll each half into a log about 5cm in diameter. Wrap these tightly in plastic wrap or parchment paper, twisting the ends like a candy wrapper until the log feels firm and uniform.
  6. Place the logs in the fridge for at least 1 hour.
  7. Preheat your oven to 180°C. Slice the logs into 1.5cm thick rounds and place them on a parchment lined tray. Bake for 22-25 minutes until the edges are just starting to turn golden.
  8. Let the cookies rest on the baking sheet for 10 minutes. They will feel soft at first but will firm up as they cool. Transfer to a wire rack to cool completely.
  9. Melt the 115g of dark chocolate and 1 tsp coconut oil together in a double boiler or microwave in 20 second bursts. Stir until the mixture is glossy and completely smooth.
  10. Dip half of each cooled cookie into the chocolate. Immediately sprinkle with the 35g of crushed raw pistachios and a tiny pinch of Maldon salt. Let them sit on parchment until the chocolate is firm and set.