Salted Chocolate Pistachio Whipped Shortbread

Preheat oven to 350ºF and line two cookie sheets with parchment paper or a silpat.

In a small food processor (mine is 3 cups), blend cane sugar until fine and powdery, like icing sugar. Add sugar into a large bowl, along with butter and vanilla extract. Beat until light and fluffy, and mixture is very pale yellow, stopping to scrape the sides as necessary. This takes about 3 minutes.

Add pistachio flour and cornstarch into the bowl and beat again for another 3 minutes. Your cookie dough will look like frosting.

Transfer the cookie dough to a parchment bag and pipe in 1 1/2 inch tall mounds on the cookie sheets. (If you can’t fit two at once, keep the other out at room temperature.) Bake until edges are just lightly golden, about 11–12 minutes. You don’t want them to darken too much!

Let cool on the pan for 10 minutes and then gently (these are delicate!) transfer to a wire rack to finish cooling. Once cooled, drizzle with melted chocolate and sprinkle with sea salt. Devour.

Note: For a grain-free version, use potato starch. The cookies are just even more delicate this way.