1,459 easy and fully explained recipes, with +66K photos and 78 videos

Pistachio shortbread biscuits

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

148 K 5× 3.3/5 (16 reviews)

2 hours 60 min. difficulté

Easy

2.75 €

10 biscuits

6 Ingredients

Last modified on: April 19^th 2012

For 10 biscuits, you will need:

1 ²⁄₃ cup flour
2 ¼ cup butter
3 ¼ cup caster sugar
4 ¹⁄₃ Egg
5 2 ½ tablespoons pistachios
6 1 ½ tablespoon Pistachio powder or paste

Change these quantities to make:

10 biscuits 15 biscuits 30 biscuits 60 biscuits 90 biscuits

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 25 min.

Resting: 2 hours

Cooking: 35 min.

All in all: 2 hours 60 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 15 min.

Preheat the oven to 150°C (300°F).

Spread 2 ½ tablespoons 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 ²⁄₃ cup flour, ¼ cup butter, ¼ cup caster sugar and ¹⁄₃ Egg into a food-mixer bowl.

Knead on slow speed until the dough is smooth and evenly mixed.

Stage 3 - 3 min.

Add 1 ½ tablespoon 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).

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.

Keeping: A few days in an airtight tin.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	20 RDI=7 %	120 RDI=10 %	60 RDI=10 %	1,150 RDI=60 %	4,810 RDI: 60 %
Per 100 g	7 RDI=3 %	50 RDI=5 %	30 RDI=4 %	470 RDI=20 %	1,950 RDI: 20 %
Per biscuits	1 RDI=1 %	10 RDI=1 %	6 RDI=1 %	110 RDI=6 %	480 RDI: 6 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk, Egg, Nuts

How much will it cost?

For 10 biscuits : 1.00 €
Per biscuits : 0.10 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31^th 20111.65 M 74.3 4 hours 40 min.

Apple amandine tarts from Brélès

Amandines are small sweetcrust pastry tarts filled with fruit and topped with almond cream. Here's a rather more sophisticated version made with stewed apple, rice pudding and almond cream.
March 1^st 2012182 K3.7 1 hour 10 min.

Chocolate sauce

This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
February 21^th 2011301 K 24 35 min.

Stewed apple (compote)

Here is a very basic but delicious recipe, and the pitfalls to avoid.
November 8^th 20172.42 M 14.8 1 hour 15 min.

Household cake (Gâteau de ménage)

A traditional recipe from Franche-comté, it's a flat round kind of brioche, covered with an egg cream called "Goumeau".
June 15^th 2020495 K 25 3 hours 60 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 5 comments already posted on this recipe

So tasty, yet so easy to make. Thank for this recipe!
Posted by Jen may 4^th 2022 at 23:58 n° 5
Ok, so yes you can forget the nuts, but it will better to replace them by the same weight of pistachio powder.
Posted by jh august 7^th 2020 at 06:17 n° 4
Pistachio are nuts hence why I asked about removing the chopped nuts as I cannot digest them. The paste is fine as it’s smooth but chopped nuts are a no go.
Don’t worry I’ll just give it ago
Posted by Anonymous august 6^th 2020 at 17:25 n° 3
There is not nuts in this recipe, just pistachio.
Posted by jh august 4^th 2020 at 15:52 n° 2
Is it possible to make these without chopped nuts in?
I cannot eat chopped nuts for health reasons. I have made the paste and I’m good with that but just not chopped nuts. So would I need to add something else to the ingredients to balance the measurements out?
Posted by Anonymous august 4^th 2020 at 08:47 n° 1

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.