Pistachio shortbread biscuits

Step by step recipe:

  1. 15 min.Pistachio shortbread biscuits : Photo of step #1
    Preheat the oven to 150°C (300°F).

    Spread 100 g pistachios out over a baking sheet (set aside about 30 for decoration) and put in the oven for 15 minutes to roast them.

    Leave to cool then blend briefly to a coarse texture. You can also chop them quickly with a knife.
  2. 5 min.Pistachio shortbread biscuits : Photo of step #2
    Put 250 g flour, 125 g butter, 125 g caster sugar and 1 egg into a food-mixer bowl.

    Knead on slow speed until the dough is smooth and evenly mixed.
  3. 3 min.Pistachio shortbread biscuits : Photo of step #3
    Add 50 g Pistachio powder or paste and the chopped pistachios. Knead for a further 1 or 2 minutes to mix well.
  4. 2 hoursPistachio shortbread biscuits : Photo of step #4
    Gather the dough into a large flat cake, wrap in stretch plastic film and put in the fridge for at least 2 hours (the dough can be prepared the day before you want to use it and left overnight).
  5. 15 min.Pistachio shortbread biscuits : Photo of step #5
    Preheat the oven to 180°C (360°F).

    Roll out the dough using a rolling pin to about ½ cm ( ¼ inch)and cut out small circles of dough with a cutter (the easiest way).
  6. 20 min.Pistachio shortbread biscuits : Photo of step #6
    You can use a different shape of cutter. The one I am using here is traditionally used for calissons.

    Place a whole pistachio on the top and press in gently.

    Bake for around 20 minutes.

Remarks:

To bring out the pistachio flavour even more, you can add a drop of pistachio essence to the dough, but this is not essential.

As usual with shortbread-style biscuits, do be careful not to overcook them.

Source:

Home made

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