Pistachio Shortbread
From greekgirrrl 16 years agoIngredients
- 3/4 cup shelled unsalted pistachios shopping list
- 1/2 cup granulated sugar, plus 2 teaspoons for sprinkling shopping list
- 1/2 teaspoon kosher salt shopping list
- 1 cup all-purpose flour shopping list
- 8 tablespoons cold unsalted butter (1 stick), cut into small pieces shopping list
- 1 teaspoon lemon zest (from 1/2 medium lemon) shopping list
How to make it
- Heat the oven to 325°F and arrange the rack in the middle. Butter an 8-by-8-inch baking dish or cake pan.
- Toast pistachios in a large frying pan over medium heat, stirring occasionally, until they are aromatic and slightly golden, about 10 to 15 minutes. Remove from the pan and allow to cool at least 10 minutes before proceeding.
- Combine 1/2 cup of the pistachios, 1/2 cup of the sugar, and salt in the bowl of a food processor. Pulse about 20 times or until pistachios are ground and mixture resembles sand.
- Add flour and pulse again to combine. Add butter and zest, and pulse again until dough is just blended and comes together. Add remaining whole pistachios, and pulse so they are just broken up, 5 to 10 times.
- With the base of a measuring cup or a glass, press mixture evenly into the prepared pan. Use a fork to prick shortbread all over its surface. Sprinkle remaining 2 teaspoons sugar over top.
- Bake until shortbread is lightly golden and dry to the touch, about 35 to 40 minutes.
- Remove from the oven and cool in the pan for about 15 minutes. Remove from the pan by inverting shortbread onto a cutting board; flip over again and cut hot shortbread into 1-by-2-inch rectangles with a serrated knife. Allow to finish cooling before serving.
The Rating
Reviewed by 6 people-
I like this because it's easy. Especially when you want something sweet fast.
uptightwasp in Framingham loved it -
Wonderful!
linebb956 in La Feria loved it -
I love shortbreads..Great!!
ahmed1 in Cairo loved it
Reviews & Comments 7
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