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Pistachio shortbread biscuits

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These melt-in-the-mouth biscuits are "double pistachio", as they contain both pistachio paste and toasted chopped pistachios.

84,2774.1/5 for 7 ratings

Grade this recipe:

1 2 3 4 5

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 those ingredients for: 10 biscuits 15 biscuits 30 biscuits 60 biscuits 90 biscuits

Change measures: Metric Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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...

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Step by step recipe

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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.

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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.

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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.

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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).

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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).

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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.

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

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules 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

Change currency:

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: Foie gras fingers, Pesto crackers, Almond macaroon cake, Red mullet fillets with a reduced white-wine sauce, Sesame cookies, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Corsican tarts, Chocolate mousse, Kugelhof for Nanou, Arizona cupcakes, Caramelized brioche with pear and kiwi, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Scrambled eggs (Oeufs brouillés), Breton Pie, Pear, grapefruit and pistachio tart, Harvest Gratin, Warm haricot bean salad, ... All
	Pistachios: You can check-out other recipes which use it, like for example: Chocolate cereal bars, Chocolate Truffles, Chocolate thins with toasted nuts, Nougat, Mini apricot and pistachio brioches, ... All

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