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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

Last modified on: April 19^th 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

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?

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?

For 30 biscuits : 2.71 €
Per biscuits : 0.09 €

Note : These prices are only approximate

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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: Lemon and lime cakes, Rolled chestnut and apple brioche, Chocolate madeleines, Pogne de Romans, Sesame fried scampi, ... All
	Caster 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
	Butter: 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
	Pistachios: 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

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