Knead the dough ingredients together in a baking bowl until smooth. Wrap in plastic wrap and place in the refrigerator to chill for about 1 hour.
Then roll out the dough thinly on a floured surface. Using a sharp kitchen knife, cut out small rectangles the size of your thumb. Spread a baking sheet with parchment paper and place the rectangles on it. Bake in a heated oven at 175 °C for 10 minutes. Cool.
Mix the powdered sugar with the Cointreau to a glaze and color it pink with a few drops of food coloring. Brush on the icing, sprinkle with the chopped pistachios while still wet.
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