Description
Rich Mediterranean flavors dance through this pistachio shortbread, blending nutty elegance with buttery crumble. Crisp edges and delicate crumb invite passionate bakers to savor each delightful, emerald-flecked bite.
Ingredients
Scale
Main Ingredients:
- 2 cups (240 g/8.5 oz) all-purpose flour
- 1 cup (227 g/8 oz) unsalted butter, softened
- ½ cup (60 g/2.1 oz) shelled unsalted pistachios, finely chopped
Sweeteners and Flavor Enhancers:
- ½ cup (100 g/3.5 oz) granulated sugar
- 1 teaspoon pure vanilla extract
Seasoning:
- ¼ teaspoon salt
Instructions
- Create a silky, smooth butter and sugar mixture by vigorously whisking softened butter with granulated sugar until the texture becomes airy and pale. Introduce vanilla extract, blending thoroughly to infuse aromatic notes throughout the base.
- Gradually incorporate flour and salt into the butter mixture, stirring gently until a cohesive dough forms. Carefully fold chopped pistachios into the dough, ensuring even distribution of the nutty elements.
- Transfer the fragrant dough onto a lightly dusted work surface. Skillfully shape the mixture into a cylindrical log approximately 2 inches thick, maintaining uniform dimensions.
- Encase the dough log tightly in plastic wrap, sealing in moisture and flavor. Refrigerate for a minimum of 60 minutes to allow the ingredients to meld and the dough to firm up completely.
- Prepare the oven by heating to 350F (175C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cookie removal.
- Retrieve the chilled dough from the refrigerator and unwrap with care. Using a razor-sharp knife, slice the log into delicate rounds approximately 14 inch thick.
- Arrange cookie rounds on the prepared baking sheet, positioning them with slight separation to allow for minimal spreading during baking.
- Bake the shortbread for 12-15 minutes, watching carefully until the edges transform into a delicate golden hue. Remove from the oven and let cookies rest on the baking sheet for 5 minutes.
- Carefully transfer the shortbread to a wire cooling rack, allowing them to reach room temperature and achieve a perfect crisp texture.
Notes
- Chill the dough thoroughly to prevent spreading and maintain the perfect shortbread shape during baking.
- Toast pistachios briefly before chopping to enhance their nutty flavor and add a deeper, more complex taste to the cookies.
- Swap out all-purpose flour with gluten-free flour blend for a celiac-friendly version that maintains the same delicate, crumbly texture.
- Cut cookies slightly thicker if you prefer a softer, more substantial shortbread with a tender interior and crisp edges.
- Prep Time: 15 minutes (plus 1 hour chilling time)
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 16
- Calories: 195
- Sugar: 6g
- Sodium: 25mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg