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Pistachio Shortbread

A delicate and luxurious pistachio shortbread that combines a buttery texture with the nutty flavor of pistachios, perfect for gifting or enjoying with tea.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 140
Ingredients Method Notes

Ingredients
  

Shortbread Dough
  • 2 cups all-purpose flour
  • 1 cup unsalted butter, softened Ensure butter is just softened, not melted.
  • 1/2 cup shelled unsalted pistachios, finely chopped Chop finely but not into dust.
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt If using salted butter, reduce added salt.

Method
 

Preparation
  1. In a mixing bowl, whisk softened butter with granulated sugar until airy and pale.
  2. Mix in the vanilla extract.
  3. Gradually add flour and salt, stirring until a cohesive dough forms.
  4. Fold in chopped pistachios.
  5. Shape dough into a cylindrical log, wrap tightly in plastic wrap, and refrigerate for at least 60 minutes.
Baking
  1. Preheat oven to 350F (175C) and line a baking sheet with parchment paper.
  2. After chilling, slice the log into 1/4 inch thick rounds and arrange on the baking sheet.
  3. Bake for 12-15 minutes until edges are golden.
  4. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Serve at room temperature with strong tea or espresso. For variations, consider adding lemon zest, dipping in chocolate, or using cardamom. Store in an airtight tin for up to 5 days or freeze for longer storage.