1,504 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Pistachio shortbread biscuits

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

159 K 5× 3.3/5 (16 reviews)

2 hours 60 min. difficulté

Easy

2.75 €

60 biscuits

6 Ingredients

Last modified on: April 19^th 2012

For this recipe: I want to make it (455×) I made it (484×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 60 biscuits, you will need:

1 500 g flour
2 250 g butter
3 250 g caster sugar
4 2 eggs
5 200 g pistachios
6 100 g pistachio powder or paste
Total weight: 1,400 grams

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 200 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.

Put 500 g flour, 250 g butter, 250 g caster sugar and 2 eggs into a food-mixer bowl.

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

Stage 3 - 3 min.

Add 100 g 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	110 RDI=40 %	710 RDI=70 %	360 RDI=50 %	6,470 RDI=320 %	27,090 RDI: 320 %
Per 100 g	7 RDI=3 %	50 RDI=5 %	30 RDI=4 %	460 RDI=20 %	1,940 RDI: 20 %
Per biscuits	1 RDI=1 %	10 RDI=1 %	5 RDI=1 %	110 RDI=5 %	450 RDI: 5 %

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 60 biscuits : 5.45 €
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

Exotic fruit tart

An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
May 27^th 2020325 K5 2 hours 25 min.

Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
March 17^th 2011369 K4.3 1 hour 15 min.

Rice pudding (riz au lait)

My personal version of this classic family recipe.
December 18^th 2018403 K5 40 min.

Sugar syrup

This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21^th 2011758 K3.5 8 min.

Four quarters

It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter.
February 21^th 2011324 K3.7 1 hour 15 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.