These are so delicious and really easy to make. The recipe is adapted from “Dessert Person” by Claire Saffitz.

Recipe by Catherine Pla, adapted from Claire Saffitz

Yields 32

2⁄3 c (90g) shelled pistachios
1 t green tea matcha powder
12 T (170g) unsalted butter cut into small chunks, room temperature
1 c (125g) confectioners’ sugar
2 egg yolks
1⁄2 t almond extract
1 t vanilla extract
1 c (130g) Cup for Cup or other gluten free flour mix
1⁄2 t kosher salt
1 1⁄3 c (160g) almond flour
1⁄2 c demerara sugar, for rolling

In the bowl of a food processor, pulse the pistachios until they are finely ground but don’t turn them into a paste, about 20 pulses. Transfer to a bowl and set aside.

In the same bowl of the food processor (no need to wash) add the butter and confectioners’ sugar and pulse until the mixture is smooth. Add the yolks, almond extract and vanilla and process again until the mixture is smooth and the color has lightened. Add the gluten free flour mix and salt and pulse, scraping down the sides of the bowl several times, until a dough is formed.

Transfer 2⁄3 (285g) of the dough to a medium bowl. Add the almond flour to the bowl and, using a spatula, work the almond flour into the dough.

Scrape the almond dough onto a sheet of parchment and use your hands to form it into a thin, rectangular layer. Place a piece of parchment on top and roll the dough into a 12 x 8 x 1⁄4” rectangle. Slide slab onto a sheet pan and refrigerate for 15 minutes.

Add the ground pistachios and matcha powder to the food processor containing the remaining dough. Pulse several times to combine ingredients, then process until the dough is smooth and green. Add a bit more matcha if it is not green enough to contrast nicely with the almond dough.

Remove the almond dough rectangle from the refrigerator and, using an offset spatula, spread the pistachio dough in an even layer over the slab, leaving a 1⁄2” border on the longer sides.

Starting with the longer side closest to you and using the parchment paper to help, roll the dough up into a tight log. Wrap the log tightly in parchment or plastic and refrigerate for 1 hour.

Preheat the oven to 350 degrees. Line two sheet pans with parchment paper. Sprinkle the demerara sugar on a cutting board and roll the unwrapped log back and forth, pressing down to adhere the sugar. Cut the log in half crosswise, then each half in half to make quarters, and cut each quarter in half for eighths. Cut each eighth into 4 equal slices to make 32 cookies.

Bake 15-20 minutes, until the edges are slightly browned. Let cool completely on the sheet pans.

Gluten Free Pistachio Pinwheels