Pistachio Shortbread

Pistachio Shortbread from the Tasty Gardener

I left the pistachios in this recipe larger than what would probably be expected. I love the taste of them after they have been roasted so I want to make sure there would be a burst of flavour in each cookie.

When I thought about creating this recipe I was a bit concerned about finding already shelled nuts.  I had images of sitting down watching an episode of Dexter while trying not to undo my progress by eating every other pistachio I shelled.  Luckily my local grocer had containers of them with all the work done for me.  It still didn’t stop me from eating handfuls (or watching an episode of Dexter).

Roasting nuts is actually quite simple. The key is to not walk away from the pan. Before you know it they burn.  So throw your nuts in a fry pan over med-high heat and give them a stir every 1/2 minute or so. Once you see even one turning it means they are minutes away from being done so keep stirring them.  Should take 5-7 minutes total.  Place them in a bowl to cool (try not to eat them all too). Once they are cool enough to touch give them a course chop.

Pistachio Shortbread from the Tasty Gardener

In a large mixing bowl cream your butter.  This is also a good time to combine all your dry ingredients; flour and salt in a separate bowl.  Add your sugars to the bowl of butter and beat.

Pistachio Shortbread from the Tasty Gardener

Add your vanilla and egg.  I’ll totally admit that I never measure my vanilla.  Its a purely by sight decision.  But I also love vanilla.  A good guideline is if your cookie has a lot of strong flavours like chocolate, peanut butter, fruit etc you can be a little more heavy handed.  Lighter flavours like this shortbread need less.

Pistachio Shortbread from the Tasty Gardener

Once everything is beaten together well combine your dry mix.  Start at a low speed or else be prepared for a puff of flour dust.

Pistachio Shortbread from the Tasty Gardener

Add 1 cup of your roasted, chopped pistachios to the dough and give it one last fold on the mixer.

Pistachio Shortbread from the Tasty Gardener

Split the dough into two evenly shaped  and sized logs.  Spread the remaining nuts on your work surface.  Carefully roll the log of dough in the nuts making sure to press them down gently so they don’t just fall off.  Keep rolling to get good coverage as well as to keep the round log shape.

Pistachio Shortbread from the Tasty Gardener

Pistachio Shortbread from the Tasty Gardener

Pistachio Shortbread from the Tasty Gardener

Carefully cut off slices of the dough.  These action is going to automatically press and flatten as least one side of your log so after each cut you should give it a quick roll to put back in place.  You can also help shape the slices with your hands.

Pistachio Shortbread from the Tasty Gardener

Place the rounds on your prepared baking sheet and place in preheated oven to bake until bottoms begin to brown.  These cookies have little spread so you can get lots on one sheet.

Pistachio Shortbread from the Tasty Gardener

Like all shortbread I consider these a drier cookie so a nice cuppa will be a perfect pairing.

 

Yields 3-3 1/2 doen

Pistachio Shortbread
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Ingredients

  • 2 cups pistachios, roasted and chopped
  • 1 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  2. In a large mixing bowl cream the butter, then beat in the sugar. Add the egg and vanilla and mix well.
  3. In a separate bowl combine the flour and salt then carefully combine into the butter/sugar mixture.
  4. Fold in 1 cup of the pistachios then form dough into 2 logs about 2" wide.
  5. Place remaining nuts on work space and roll each log of dough through pistachios until completely covered.
  6. Cut logs into slices and place pieces on to your prepared pans.
  7. Bake for 6-8 minutes until browned on bottom. Let cool completely on wire racks.
Recipe Type: Dessert
7.6.4
281

 

 

 

 

 

 

 

 

 

 

 

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Comments

  1. I love shortbread and I never measure my vanilla either. I feel like we could be friends :)

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