Cooking-ez.com

1,015 easy and fully explained recipes, with 12,352 photos and 77 videos

Pistachio shortbread biscuits


Pistachio shortbread biscuits
These melt-in-the-mouth biscuits are "double pistachio", as they contain both pistachio paste and toasted chopped pistachios.
73,6934.1/5 for 7 ratings
Grade this recipe:

Last modified on: April 19th 2012

For 30 biscuits, you will need:

How long does it take?

Time required
PreparationRestingCookingStart to finish
23 min.2 hours35 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?
Work this out...

Step by step recipe


Stage 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.

Stage 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.

Stage 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.

Stage 4 - 2 hours
Pistachio 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).

Stage 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).

Stage 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made

More recipes?

This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Lemon and lime cakes, Rolled chestnut and apple brioche, Chocolate madeleines, Pogne de Romans, Sesame fried scampi, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Toffee apple upside-down cake, Sushi, Cranachan, Warm apple feuillantines, Sautéed pears with custard and orange syrup , ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Cheese Soufflé, Turban of sole with langoustines, Pretzels, Grilled fillet of salmon with corn salad cream, Rolled chestnut and apple brioche, ... All
PistachiosPistachios: You can check-out other recipes which use it, like for example: Rice pudding with fruit and nuts, Saucipain, Chocolate Truffles, Pistachio powder or paste, Mini apricot and pistachio brioches, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-07-21)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page