Pistachio Swirl Cookies

Ingredients:

• 1 and 1/4 cups premium flour + extra for work
• 1/4 tsp baking powder
• 1/4 tsp + 1 pinch of salt
• 110 g unsalted butter, room temperature
• 2/3 cup sugar
• 2 large eggs
• 0.5 tsp vanilla extract
• 2/3 cup unsalted raw pistachios
• 1/4 tsp almond extract
• 3 drops of green food coloring

Preparation:

1. In a medium bowl, whisk together the flour, baking powder, and 1/4 teaspoon salt. In a large bowl, beat 6 tablespoons butter with 1/3 cup sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in 1 egg and vanilla extract (don't worry if the mixture appears separated). Reduce mixer speed to low; beat in the flour mixture. Turn the dough out onto a piece of plastic wrap; shape into a disk. Wrap and refrigerate for about 1 hour, until firm.
2. Meanwhile, prepare the filling.In a food processor, pulse the pistachios with the remaining 1/3 cup sugar until very finely ground. Stir in the remaining egg, 2 tablespoons butter, almond extract, a pinch of salt, and food coloring. Process, scraping down the sides of the bowl, until a thick paste forms. Refrigerate for about 30 minutes.
3. On a floured work surface, roll the dough into a 25 x 27.5 cm rectangle. Spread the pistachio filling over the dough, spreading it almost to the edges. Roll the dough along the short side into a tight log. Wrap in plastic wrap and refrigerate, reshaping the log after 1 hour, until firm, for at least 3 hours or overnight.
4. Position oven racks in the upper and lower thirds of the oven; preheat to 350°F (175°C). Line 2 baking sheets with parchment paper. Slice the roulade into 1/2-inch-thick slices. Place the slices 1/4-inch apart on the prepared baking sheets.
5. Bake, rotating the baking sheets halfway through, until the cookies are firm and light golden around the edges, 20-25 minutes. Let cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.