Dough is in the fridge, which I’ve read doesn’t hurt, and may even help.
It seemed a bit moist,
but maybe one or both flours absorb moisture while the dough rests. Now I’m wondering if pistachio flour uses raw or cooked nuts.
Apparently that label translates to
“PISTACHIO POWDER, RAW Pistacia vera”
Oops! We shall see what happens!
