In a large mixing bowl, meld together the all-purpose flour and ground almond flour. Stir until blended well. Almond flour provides a nutty texture, enhancing the final product.

Add in the softened butter, sea salt, powdered sugar, almond essence, and egg yolks. Use a hand mixer or stand mixer on low speed. This step is crucial; you want everything to come together without overmixing. Stop as soon as your mixture becomes a cohesive dough.

Chop the shelled pistachios coarsely and fold them gently into the dough. Adding the pistachios now ensures they are evenly distributed throughout. Include the orange zest for that refreshing citrus note.

Wrap your dough in plastic wrap and let it chill in the refrigerator for at least 30 minutes. Chilling is key as it helps the dough firm up, making it easier to roll out later.

Once chilled, sprinkle a light dusting of flour on your workspace. Roll the dough out to about a 1/4-inch thickness. The dough should be pliable yet firm enough to hold its shape.

Using a round cutter, cut out your circles. Alternatively, you could use a donut cutter if you want that perfect ring shape. Place your cutouts onto a baking sheet lined with parchment paper.

Preheat your oven to 350°F (175°C). Bake the donuts for about 12-15 minutes or until they’re lightly golden. The aroma will be intoxicating.

While they’re still warm, dip each donut into the demerara sugar, which provides a delightful crunch.