The original recipes asks for Almonds but after getting all my ingredients ready I realized I only had pistachios, so I used them instead. OH! let me tell you it was a great substitute... absolutely amazing!!!
Convent Cookies (Galletas de Convento)
1 cup of whole almonds skin on (I used pistachios instead)
1 cup of sugar Plus extra for topping
1/4 cup water
7 oz unsalted butter softened
5 egg yolks
1/4 tsp salt
2 1/4 cups all-purpose flour (sifted)
2 egg whites
sliced or slivered almonds, for topping (whole pistachios)
Toast the almonds until golden and let cool completely. Combine the water and sugar in a small sauce pan, wipe the edges with a wet brush and cook until it turns golden. By wipping the edges you avoid the sugar to crystallize. Once golden, add the almonds, stir quickly and pour onto a baking sheet previously greased or with parchment paper. Let cool and then grind in a food processor until it looks like sugar rocks.
Cream the butter in a mixer until pale and fluffy, then add the egg yolks one at a time. In a separate bowl combine the flour with the salt and add gradually to the butter mixture. Finally add the caramelized almonds until combined. Roll the dough to about a 1/4 inch thickness. If it is very sticky you can roll the dough to the size of your baking sheet between 2 parchment papers and then freeze it for 10 mins so it gets easier to handle. Once ready cut out 2 1/2 inch circles of dough and place on the prepared baking sheet (greased or with parchment paper).
Preheat oven to 350°F
Beat the egg whites and brush the top of the cookies. Decorate with a slice of almond and a bit of sugar. Bake until the edges begin to brown, for about 10 mins. Let cool for 5 mins and then transfer to a wire wrack to cool completely.