4cups (500g) slivered pistachio kernels (see note)
1cup (130g) confectioner’s sugar
preheat the oven to 350°F (180°C) and line 3 sheet pans with parchment paper.
Place all the ingredients in a large mixing bowl and use a rubber spatula to gently mix together until the sugar dissolves (do not over-mix).
Scoop up about 1½tablespoons of the dough (you can use an ice-cream scoop) and drop it on one of the lined sheet pans. Repeat with the rest of the dough, leaving 2½in (6cm) between each cookie to allow for expansion.
Use an offset spatula, moistened with water, to lightly press down on each cookie to flatten it.
Bake on the center rack of the oven for 10 to 12 minutes, or until the cookies are lightly golden around the edges.
Remove the sheet pan from the oven and leave to cool on a cooling rack. Remove the cookies from the parchment paper using an offset spatula and store in an airtight glass container for up to 2 weeks. Nush-e joon!