- 16 Tbs. (2 sticks) unsalted butter, at room
- 1 1⁄4 cups firmly packed light brown sugar
- 2 Tbs. dark molasses
- 2 egg yolks
- 1⁄2 tsp. almond extract
- 3 cups all-purpose flour
- 2 tsp. ground cinnamon
- 1 tsp. ground cardamom
- 1 tsp. baking soda
- 1⁄4 tsp. salt
- 1 cup finely chopped unsalted pistachios
Over a sheet of waxed paper, sift together the flour, cinnamon, cardamom, baking soda and salt. Add the flour mixture to the butter mixture in 4 additions, beating on low speed or stirring until blended after each addition. Mix or stir in the pistachios until evenly distributed. The dough will appear dry and crumbly.
Turn the dough out onto a lightly floured work surface and press it into a round, smooth disk. Divide the dough in half and roll each half into a log about 6 inches long. Flatten and square off each log, making a rectangular shape about 6 inches long, 3 inches wide and 1 1⁄2 inches thick. Wrap each rectangle in plastic wrap and refrigerate for at least 2 hours or preferably for 24 hours.
Preheat an oven to 325°F. Lightly grease 2 baking sheets or line with parchment paper.
Using a sharp, thin knife, cut the chilled dough into slices 1⁄8 inch thick. Place the slices at least 1 inch apart on the prepared pans. Bake the cookies until the edges are golden, 10 to 12 minutes. Transfer the pans to wire racks and let cool for 2 minutes, then transfer the cookies to the racks to cool completely.