A Persian-inspired cookie with a citrusy zing. Fun fact: Pistachios were a royal snack in Queen Sheba’s court and were dyed red in America to hide stains until the 1970s. The lemon zest adds brightness, a trick borrowed from Italian amaretti. In Iran, these cookies are called "shirini pesteh" and are served with saffron tea during Nowruz. The green pistachios from Bronte, Sicily, are considered the world’s best, but Indian Kerman varieties work equally well. Modern chefs drizzle them with rosewater glaze, merging Middle Eastern and European patisserie traditions!