Pistachio shortbread biscuits
These melt-in-the-mouth biscuits are "double pistachio", as they contain both pistachio paste and toasted chopped pistachios.
73,3134.1/5 for 7 ratings
Last modified on: April 19th 2012
For 30 biscuits, you will need:
- 1
250 g flour - 2
125 g butter - 3
125 g caster sugar - 4
1 egg - 5
100 g pistachios
- 6
50 g Pistachio powder or paste - Total weight: 710 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 23 min. | 2 hours | 35 min. | 2 hours 58 min. |
Keeping:
A few days in an airtight tin.At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 15 min.
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.
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.
Stage 2 - 5 min.
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.
Knead on slow speed until the dough is smooth and evenly mixed.
Stage 3 - 3 min.
Add 50 g Pistachio powder or paste and the chopped pistachios. Knead for a further 1 or 2 minutes to mix well.
Stage 4 - 2 hours
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).
Stage 5 - 15 min.
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).
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).
Stage 6 - 20 min.
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.
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.
As usual with shortbread-style biscuits, do be careful not to overcook them.
Nutritional information
How much will it cost?
- For 30 biscuits : 2.74 €
- Per biscuits : 0.09 €
Source
Home madeMore recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Cannelés, Bonnevaux apple tart, Naan, Almond macaroon cake, Linzer torte, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Pear, grapefruit and pistachio tart, Couscous, Buckwheat almond biscuits, Hollandaise sauce, Cannelés, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Mulled wine Belle-Plagne style, Rhubarb tart, Buckwheat almond biscuits, Blackcurrant, vanilla and lime verrine , Pogne de Romans, ... All |
| Pistachios: You can check-out other recipes which use it, like for example: Frozen Nougat, Saucipain, Pistachio panna cotta with custard, Chocolate cereal bars, Moist cereal bars, ... All |
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