1 1/3 cup shelled pistachios
1 cup plus 2 teaspoons unbleached all-purpose flour
1/4 teaspoon kosher salt
1 stick (4 ounces) unsalted butter, at room temperature
1/4 cup granulated sugar
3/4 teaspoon vanilla extract
1 large egg white
Confectioners' sugar, for dusting
2/3 cup black currant jam
The cookies can be stored in an airtight container for up to 3 days.
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