pistachio cookies

blend in cuisinart:
3/4 c pistachio flour
1/4 c buckwheat flour
1/4 c coconut flour
1/4 tsp ground fenugreek
1/8 tsp baking soda

add:
1/2 c pistachio butter
1/2 c apricot or pineapple butter
1/4 c crystallized ginger butter
1 Tbsp seltzer

pulse, then blend until ball forms;
break up ball with spatula;

add:
3/4 c chopped raw pistachios

pulse until nuts mixed thruout;

put dough onto nonstick silicone countertop workpad;
work and roll dough into a log;
flatten log with a rolling pin into a thin sheet;
distribute across dough:
3/4 c raw pistachios;
re-roll dough into a log;
flatten again into a thin sheet the size of
a half-sheet perforated silicone baking mat;
using a rolling pizza slicer, cut a grid of small portions;
cover with inverted baking mat and inverted perforated baking sheet;
invert assembly and remove workpad

bake 350F 10 min

for crisper cookies, dehydate them 180F 20 min

when cool, break into individual cookies along grid lines