Pistachio Shortbread
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
45
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Mix flour, powdered sugar, and salt in processor
2
Add butter, pistachios, egg yolk, and vanilla
3
Using on/off turns, mix until moist ball forms
4
Transfer dough to work surface
5
Divide dough in half
6
Form each dough half into 8 x 1 1/4-inch log (if dough is too soft, chill until firm, about 30 minutes)
7
Wrap logs in plastic; refrigerate until firm, about 4 hours
8
DO AHEAD Can be made 5 days ahead; keep chilled
9
Preheat oven to 325°F
10
Slice logs into 1/4-inch-thick rounds, rolling log after every few slices to retain round shape
11
Place rounds on ungreased baking sheets, spacing 1 inch apart
12
Bake shortbread until barely golden, about 18 minutes
13
Cool shortbread on baking sheets
14
DO AHEAD Shortbread can be made up to 4 days ahead
15
Store shortbread in airtight container at room temperature
16
Mix flour, powdered sugar, and salt in processor
17
Add butter, pistachios, egg yolk, and vanilla
18
Using on/off turns, mix until moist ball forms
19
Transfer dough to work surface
20
Divide dough in half
21
Form each dough half into 8 x 1 1/4-inch log (if dough is too soft, chill until firm, about 30 minutes)
22
Wrap logs in plastic; refrigerate until firm, about 4 hours
23
DO AHEAD Can be made 5 days ahead; keep chilled
24
Preheat oven to 325°F
25
Slice logs into 1/4-inch-thick rounds, rolling log after every few slices to retain round shape
26
Place rounds on ungreased baking sheets, spacing 1 inch apart
27
Bake shortbread until barely golden, about 18 minutes
28
Cool shortbread on baking sheets
29
DO AHEAD Shortbread can be made up to 4 days ahead
30
Store shortbread in airtight container at room temperature