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.
92,765 43.8/5 for 8 ratings
Grade this recipe:

Last modified on: April 19th 2012

For 30 biscuits, you will need:

Change these quantities to make: 10 biscuits 15 biscuits 30 biscuits 60 biscuits 90 biscuits

How long does it take?

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


A few days in an airtight tin.

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.


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 valueProteins CarbohydratesFats
3,064 Kcal or 12,828 Kj52 gr334 gr169 gr
153 %20 %32 %26 %
Per 100 g
Energetic valueProteins CarbohydratesFats
438 Kcal or 1,834 Kj7 gr48 gr24 gr
22 %3 %5 %4 %
Per biscuits
Energetic valueProteins CarbohydratesFats
102 Kcal or 427 Kj2 gr11 gr6 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?

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Note : These prices are only approximate.


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: Tomato tatin, Special small breads, Savoury mini-madeleines with 2 cheeses, Panettone, How to succeed in making sabayon (syllabub), ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Butter cream, Hazelnut and orange cake, Plain cake, Profiteroles, Cornmeal baps for Anne, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Salmon "en papillote" with small vegetables, Creamy artichokes, Pork medallions with "full" turnips, Yeast-based flaky dough (for croissants), Boulangère potatoes, ... All
PistachiosPistachios: You can check-out other recipes which use it, like for example: Chocolate mendiants, Granola, Chocolate cereal bars, Saucipain, Nougat, ... All

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