Arab Butter Cookies with Pistachios

In a large bowl, measure out the whole wheat spelt flour, brown cane sugar, and soft butter, then knead them into a uniform dough. Let the dough rest in the refrigerator for at least 30 minutes.

After resting, preheat the oven to 160 °C and line a baking tray with baking paper. Take the dough out of the refrigerator and form 20 equally sized balls. Place them on the baking tray, then gently flatten each one with your palm to about 1 cm thickness. Press one pistachio into the center of each cookie.

Place the baking tray in the preheated oven and bake the cookies for 10–15 minutes at 155–160 °C.