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Apricot pistachio chardonnay sandies

Dense, buttery sandies are similar to shortbread cookies. This version, from the kitchen of Napa bakery owner Alexis Handelman, incorporates the unique taste and texture of grapeseed flour.

Alexis Handelman
Alexis Baking Co. and Café, Napa

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1 large egg
1/4 tsp. almond extract
1/4 tsp. lemon extract
1 1/4 cups all-purpose flour or gluten-free flour (see note)
1/4 cup chardonnay grapeseed flour
3/4 cup granulated cane sugar
1/2 cup chopped dried apricots
1/3 cup finely ground pistachios
1/8 tsp. salt
1/2 lb. butter


Preheat oven to 350 degrees.

In a small bowl, mix together egg and extracts. Set aside.

In a food processor, combine flours, sugar, apricots, pistachios and salt, and pulse briefly just to mix. Add butter in pieces and process until mixture resembles pie dough. Add egg mixture and pulse until dough forms a ball.

With a teaspoon, scoop out dough and place on a cookie sheet lined with parchment. With the bottom of a glass that has been buttered and sugared, flatten each cookie to about 1/4-inch thickness. (You'll need to dip the glass in the sugar for each cookie.)

Bake on the center rack for 12 minutes or until the bottoms of the cookies are lightly brown.

Note: The cookies can be made gluten-free. Handelman uses Cup4Cup gluten-free flour mix, but you can experiment with your favorite brand. She also uses grapeseed flour from Food & Vine of Napa.

Makes 36 (2-inch) cookies

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