2 cups (10 ounces) plus 2 tablespoons all purpose flour
1 teaspoon salt
1 teaspoon baking powder
2/3 cup extra virgin olive oil
1 cup (7 ounces) sugar
2 teaspoons egg replacer plus 4 tablespoons water
1 cup shelled pistachios
In a medium bowl, whisk together flour, salt, and baking powder; set aside. In a large bowl, whisk together olive oil and sugar until combined. Whisk in [egg replacer]. Add dry ingredients to bowl and stir until comes together in a dough. Stir in pistachios. Divide dough in two and wrap each half in plastic wrap and chill for one hour or more.
Adjust oven rack to middle position and preheat oven to 350°F. Line two baking sheets with parchment paper.
Form each half of dough into an approximately 3 1/2-inch by 8-inch log and place one on each baking sheet. Bake until golden, 45 minutes. Take cookies out of oven and decrease oven temperature to 300°F.
When cool enough to handle, use a serrated knife to cut logs on the bias to form 1-inch wide cookies. Place cookies, cut side down, on baking sheet. Place back in oven and bake until dry and toasted, about 10 minutes more.
Recipe from seriouseats