• In a food processor pulse the pistachios few times, until they are broken into tiny pieces. Transfer into a bowl and set aside.
• In the same food processor pulse together flour, sugar and salt for 2 to 3 times, until mixed.
• Add orange zest and pulse few more times.
• Next add butter pieces and pulse until the mix resembles a crumbly mixture.
• Add the pistachios and with the food processor running add orange juice.
• Stop the food processor once dough starts forming.
• Transfer the mixture into a bowl, form a disc and cover it in a plastic wrap. Refrigerate the dough for an hour.
• Preheat the oven to 325 F. Line two baking sheet with parchment paper and set aside.
• Roll the dough on clean work surface, around 1/4 inch thick. Using cookie cutter of your desired shape and size cut the cookies and place them on baking sheet.
• Repeat the rolling and cutting process with remaining dough.
• Bake on sheet at a time for 15 minutes, until the edges are slightly brown. Rotate the sheet midway.
• Let the cookies cool on the a wire rack; store in an airtight container.

Optional

• Melt the chocolate in a double boiler.
• Dip one end of the baked cookies in the melted chocolate and sprinkle chopped pistachios on the chocolate covered part of the cookie.
• Let the chocolate set completely before storing the cookies in an airtight container.