Pistachio Shortbread
From pleclare 15 years ago
- 40 minutes to make
- Serves 18
Buttery cookies flecked with bright green nuts
Ingredients
- 3/4c shelled,unsalted pistachios shopping list
- 1/2c granulated sugar,plus 2tsp. for sprinkling shopping list
- 1/2tsp. kosher salt shopping list
- 1c all-purpose flour shopping list
- 8Tbs. cold unsalted butter(1 stick),cut in small pieces shopping list
- 1tsp lemon zest shopping list
How to make it
- Heat oven to 325 and arrange rack in the middle. Butter an 8x8" baking dish
- Toast pistachios in large frying pan over medium heat,stirring occasionallyuntil they are aromatic and slightly golden,about 10-15 mins.. Remove from the pan and allow to cool at least 10 mins. before proceeding.
- Combine 1/2c of the pistachios,1/2c sugar and salt in a bowl of a food processor. Pulse until pistachios are ground and mixture
- resembles sand,about 20 times. 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,about 5-10 times.
- Using the base of aa measuring cup or a glass,press mixture evenly into prepared pan. Use a fork to prick shortbread all over the surface. Sprinkle remaining 2 tsp. sugar over the top. Bake until shortbread is lightly golden and dry to the touch,about 35-40 mins.
- Remove from oven and cool in pan for about 15 mins. Remove from pan by inverting shortbread onto cutting board,flip over again and cut hot shortbread into 1-2" rectangles with a serrated knife. Allow to finish cooling before serving.
The Rating
Reviewed by 5 people-
I love the sounds of these. Pistachios are one of my faves. Great post. You have my 5.
chefmeow
in Garland loved it
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Yummy, I know this one smells good baking! I do like Pistachios.
bluewaterandsand
in GAFFNEY loved it
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WOW.....:)
wynnebaer
in Dunnellon loved it
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