Cook The Book: Sicilian Pistachio Bars

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Serious Eats


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2 cups unbleached all-purpose flour

1/2 teaspoon kosher salt

1 cup shelled, whole, unsalted pistachios, Sicilian if available

1 cup (2 sticks/8 ounces) unsalted butler, softened

1 1/4 cups plus 2 teaspoons granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1 teaspoon amaretto or 1/2 teaspoon pure almond extract

Freshly grated zest of 1 lemon

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