This site uses only a few technical cookies that are necessary for its operation.
By continuing to browse, you agree to their use (learn more...).
By continuing to browse, you agree to their use (learn more...).
Pistachio shortbread biscuits
These melt-in-the-mouth biscuits are "double pistachio", as they contain both pistachio paste and toasted chopped pistachios.
Last modified on: October 24th 2026
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
Times for this recipe
Preparation
25 min.
Resting
2 hours
Cooking
35 min.
All in all
3 hours
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
Step 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.
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.
Step 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.
Knead on slow speed until the dough is smooth and evenly mixed.
Step 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.
Step 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).
Step 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).
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).
Step 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.
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.
As usual with shortbread-style biscuits, do be careful not to overcook them.
Keeping: A few days in an airtight tin.
Source: Home made.
Support the site ❤️
This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 8 g RDI=12 % | 51 g RDI=19 % | 25 g RDI=35 % | 464 kcal RDI=23 % | 1,943 kJ RDI=23 % |
| Per biscuits | 2 g RDI=3 % | 12 g RDI=4 % | 6 g RDI=8 % | 108 kcal RDI=5 % | 453 kJ RDI=5 % |
| Whole recipe | 55 g RDI=85 % | 355 g RDI=134 % | 178 g RDI=244 % | 3,248 kcal RDI=162 % | 13,600 kJ RDI=162 % |
How much will it cost?
For 30 biscuits
2.75 €
Per biscuits
0.10 €
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)
Flour
Like these other recipes:
Butter
Like these other recipes:
Caster sugar
Like these other recipes:
Pistachios
Like these other recipes:
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-11-11
We'll never share your e-mail address with anyone else.
Follow this recipe
Receive an e-mail as soon as this recipe is modified or receives a new comment.
We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 5 comments already posted on this recipe
Don’t worry I’ll just give it ago
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?