Pistachio Florentine Cookies | American Pistachio Growers

Ingredients

• 2 ¾ cups / 330 g all-purpose flour
• ½ cup / 100 g granulated sugar
• 8 oz / 226 g unsalted butter
• 2 each / 40 g egg yolks
• ¼ cup / 58 g heavy cream
• ½ cup / 60 g pistachios, cut in half lengthwise
• ⅓ cup / 76 g heavy cream
• 3 tbsp /61 g mild-flavored honey, such as clover
• 3 tbsp / 40 g granulated sugar
• 1 vanilla bean
• 1 oz / 30 g unsalted butter
• 3 tbsp / 24 g all-purpose flour
• ½ cup / 32 g dried cranberries
• ½ cup / 60 g whole pistachios, shelled
• 1 lemon, zested with a bar zester