Instructions

1. Turn the oven on, hot air, 180 °C (350 °F).
2. Grind the pistachio nuts til you get a coarse green nut flour. I used the chopper attachment of my small blender for this task, pulse the nuts so they break apart and look like fine breadcrumbs.
3. Mix all the dry ingredients (nut flour, spelt flour, baking soda and salt) together in a large bowl, set aside.
4. Whisk the softened butter with the granulated sugar and the light brown sugar, until it almost looks like mouse (I recommend doing this with an electrical mixer).
5. Whisk in the egg, don’t worry if it splits a little.
6. Fold the butter and sugar mix into the dry ingredients. The dough will end up looking a little sticky, but it is actually very easy to roll it into balls with minimum dough sticking to your hands.
7. Roll the dough into walnut sized balls, and place them on 2-3 baking sheets lined with parchment paper. Space out the cookie dough balls evenly and allow them space to spread while baking.
8. Bake the cookies for about 10 minutes. You want the edges to start to brown a little bit, while the center of the cookies should stay green. Note that the cookie dough is more green than the final cookie, once it has been baked.
9. Transfer the cookies to a wire rack and let them cool down to room temperature. Decorate with candy eyes and melted white chocolate.