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Recipes

Pistachio Shortbread

By April BloomfieldPhotography by Michael Graydon Nikole Herriott

3.1

(22)

Image may contain Cutlery Spoon Food Bread and Cracker

Delicious alongside the buttermilk panna cotta, these nutty shortbreads can hold their own on any cookie plate.

Recipe information

  • Yield

    32 cookies

Ingredients

1

cup unsalted, shelled raw pistachios (about 4 1/2 ounces)

1

1/4 cups all-purpose flour

3

/4 cup sugar

1

/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

1

teaspoon kosher salt

1

/4 teaspoon vanilla extract

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Preparation

  1. Step 1

    Pulse pistachios in a food processor until finely ground but not a paste, about 30 seconds. Add flour, sugar, butter, salt, and vanilla; pulse until mixture is the consistency of cornmeal. With machine running, drizzle in 2 tablespoons ice water (a crumbly dough should form; do not overprocess).

    Step 2

    Transfer dough to a sheet of parchment paper and pat into a rectangle. Top with another sheet of parchment and roll out to a 12x8-inch rectangle. Transfer dough (in parchment paper) to a baking sheet and chill until firm, about 1 hour.

    Step 3

    Place racks in upper and lower thirds of oven; preheat to 350°. Remove top sheet of parchment paper from dough and discard. Cut dough lengthwise into 8 equal strips, then each strip crosswise into quarters, forming 32 rectangles. Place rectangles on 2 parchment-lined baking sheets, spacing 1-inch apart.

    Step 4

    Bake shortbread until golden brown, rotating sheets halfway through, 18-20 minutes. Transfer to wire racks; let cool.

    Step 5

    DO AHEAD: Shortbread can be made 5 days ahead. Store airtight at room temperature.

Nutrition Per Serving

32 servings
1 serving contains: Calories (kcal) 70 Fat (g) 4.5 Saturated Fat (g) 2 Cholesterol (mg) 10 Carbohydrates (g) 8 Dietary Fiber (g) 0 Total Sugars (g) 4 Protein (g) 1 Sodium (mg) 60
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