Pistachio shortbread biscuits
These melt-in-the-mouth biscuits are "double pistachio", as they contain both pistachio paste and toasted chopped pistachios.
88,5464.1/5 for 7 ratings
Grade this recipe: 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: 700 grams
How long does it take?
Time required for this recipe:
Keeping: A few days in an airtight tin.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 23 min. | 2 hours | 35 min. | 2 hours 58 min. |
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,064 Kcal or 12,828 Kj | 52 gr | 334 gr | 169 gr |
| 153 % | 20 % | 32 % | 26 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 438 Kcal or 1,834 Kj | 7 gr | 48 gr | 24 gr |
| 22 % | 3 % | 5 % | 4 % |
| Per biscuits | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 102 Kcal or 427 Kj | 2 gr | 11 gr | 6 gr |
| 5 % | 1 % | 1 % | 1 % |
How much will it cost?
- For 30 biscuits : 2.71 €
- Per biscuits : 0.09 €
Source
Home made.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Household cake (Gâteau de ménage), Bonnevaux apple tart, Hollandaise sauce, Sauce Normande (for fish), French Family Cake, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Fruit crumble, Crispy rolls with chicken and leek, Flognarde, Potato and broccoli gratin, Puff or flaky pastry (pâte feuilletée), ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Coconut-vanilla cream for Elsa , Chouquettes, Pear, grapefruit and pistachio tart, Chocolate mousse, Lemon and lime custard tart, ... All |
| Pistachios: You can check-out other recipes which use it, like for example: Chocolate thins with toasted nuts, Pistachio panna cotta with custard, Mini apricot and pistachio brioches, Saucipain, Chocolate cereal bars, ... All |
Other recipes you may also like
![[Quiche Lorraine]](/images/vignettes_150/541.jpg)
Quiche Lorraine
Quiche Lorraine is a recipe that is both simple and delicious. This savoury tart combines bacon and grated cheese with an egg and cream filling in a short-crust pastry case.19,0794.9/5 for 11 ratings 1 hour 5 min.
![[Pear tart with almond cream]](/images/vignettes_150/10.jpg)
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".74,5174.2/5 for 19 ratings 1 hour 14 min.
![[Finger biscuits]](/images/vignettes_150/28.jpg)
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.104,8265/5 for 1 ratings 1 hour
![[Macarons (the original French macaroons) ]](/images/vignettes_150/31.jpg)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...254,212 714.7/5 for 44 ratings 2 hours 38 min.
![[Bouquet garni]](/images/vignettes_150/36.jpg)
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...73,9053.5/5 for 2 ratings 12 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-04-05)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question