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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.

145K 5× 3.3/5 based on 16 reviews

Last modified on: April 19^th 2012

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For 60 biscuits, you will need:

1 780 ml flour
2 258 ml butter
3 250 ml caster sugar
4 2 Eggs
5 200 ml pistachios
6 100 ml Pistachio powder or paste

Change these quantities to make:

10 biscuits 15 biscuits 30 biscuits 60 biscuits 90 biscuits

Change measures:

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Times for this recipe

Preparation: 23 min.

Resting: 2 hours

Cooking: 35 min.

All in all: 2 hours 58 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 ml 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 780 ml flour, 258 ml butter, 250 ml 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 ml 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 40 %	710 70 %	360 50 %	6,470 320 %	27,090 320 %
Per 100 g	7 3 %	50 5 %	30 4 %	460 20 %	1,940 20 %
Per biscuits	1 1 %	10 1 %	5 1 %	110 5 %	450 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 : 5.42 €
Per biscuits : 0.09 €

Change currency:

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

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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

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