►In the bowl of a food processor, pulse pistachios until finely ground. Add flour, cheese, salt, pepper, and butter and pulse about 10 to 15 times until the butter is incorporated into the mixture. Add 2 tablespoons of cold water and pulse; if the mixture starts to come together you have enough water. If it still looks crumbly and loose add an additional ½ tablespoon of water and pulse again. Wrap the dough in a piece of parchment or wax paper, use the paper to shape it into a ball and refrigerate for 45 minutes or up to several hours.

► Preheat oven to 350°F. Place parchment paper or silicone mats on two cookie sheets.

►Remove dough from refrigerator. Place a second sheet of parchment paper or wax paper on top and gently roll dough out to about ¼-inch thickness. Using a 2-inch biscuit cutter or small glass, cut 2-inch size rounds and place on prepared cookie sheets, about 1 ½ to 2 inches apart. Take the scraps and roll into a ball; roll the dough again to ¼-inch thickness and cut out a few more 2-inch rounds. You should have 16 two-inch shortbreads.

► Bake on middle shelf for about 18 to 20 minutes, or until golden brown on top. If you like you can sprinkle the top of the still-warm shortbread with coarse sea salt.

►Place on a cooling rack and cool for 10 minutes. The shortbread can be kept for about a week in a tightly sealed container stored in a cool, dark spot. You can also refrigerate for about a week or freeze for two months.