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Pistachio Shortbread Recipe
- 3/4 cup shelled, unsalted pistachios
- 1/2 cup plus 2 teaspoons granulated sugar
- 1/4 teaspoon fine salt
- 1 cup all-purpose flour
- 8 tablespoons cold unsalted butter (1 stick), cut into small pieces, plus more for coating the pan and parchment
- 1 teaspoon finely grated lemon zest (from about 1 medium lemon)
Directions:View on Chow
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