Step 1

In the bowl of a stand mixer, combine the butter and sugar until the mixture is creamy.

Step 2

Using the flat beater, add the flour in 3 batches until the dough resembles shortbread dough.

Step 3

If the dough is crumbly, continue to work it by hand until everything comes together completely.

Step 4

Wrap the dough with plastic wrap and place it in the refrigerator for 2 hours.

Step 5

Take the dough out of the refrigerator and place it on a work surface for 15 minutes before starting to work it.

Step 6

Preheat the oven to 330 F (165°C).

Step 7

Divide the dough into 20 equal pieces and roll them until they are completely smooth.

Step 8

Flatten the tops of each ball slightly and place them, spaced apart, on the baking sheet lined with parchment paper.

Step 9

Insert 1 pistachio or 1 almond in the center of each dough, pressing gently.

Step 10

Bake on the middle rack for 15 to 20 minutes. The underside should be lightly golden and the top should remain white.

Step 11

It is very important to let the cookies cool completely before handling and eating them as they could break very quickly.