Remember the recipe is very simple, all the basic ingredients (nuts and sugar) take 200 grams. Immediately say about pistachios. Of course, it is advisable to take unsalted pistachios, but to find them in conventional supermarkets is impossible, so you can safely buy the regular salted pistachios BUT never buy pistachios in an opaque package (will open and will be disappointed) and take no less than 300-350 grams, 100-150 grams will go to waste. If you have already shelled walnuts and managed to get my husband to clean the pistachios (be careful, get a beer))), then the process of making this cookie will bring you real pleasure. But first things first. So, prepare nuts - pistachios, almonds, walnuts. With pistachios remove, as far as possible, salted husk. Some of the salt on the nuts will still remain, but in the finished product will not be felt. For example, I always intentionally sprinkled a pinch of coarse sea salt in any cookie - like when the heart gets salt in sweet baked goods. Try it sometime.))

Mix all the nuts with the sugar. It is a prerequisite! Do not attempt to grind the nuts separately (because they all have different degree of fat content) or sugar-free - get a sticky, viscous mass. And we need almost flour. If you have a processor, excellent! Load the Cup of the nuts with the sugar and turn on the pulsing mode. I have such a miracle of technology there, so I slept in a little container and old plastic immersion blender portrayed those pulseradio movement. Do not overdo it, not grind for a long time, otherwise the blades will heat up and the nuts will start to secrete oil, which is not good in this case. That's such a green weight I did. Flour is not particularly like, but crumbly.

Were utter nonsense. Add in the walnut powder, two eggs and a yolk, a teaspoon of cinnamon. Mix.

The oven will turn on at 160 degrees. In a bowl pour the powdered sugar and begin to roll balls size of a walnut. The dough is wonderful - absolutely does not stick to hands, the balls are perfectly smooth and even. Obvalivat each ball in powdered sugar. I got 35 cookies. To put them pretty tight on a baking sheet, they spread out and don't lose their shape. Bake for 20 minutes until it cracks. Cookies should be soft when you take them out of the oven.