Pistachio Shortbread
The delicate aroma of freshly ground pistachios fills the kitchen as you prepare these elegant pistachio shortbread cookies. With their rich, buttery texture and subtle nutty flavor, these tender treats are the perfect balance of sweetness and crunch. Enjoy a taste of sophistication with each bite of these delightful pistachio shortbread cookies.
— Constant Cookbook
Ingredients
- 1 unsalted, shelled raw pistachios (about 4 1/2 ounces)
- 1 1/4 all-purpose flour
- 3/4 sugar
- 1/2 (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 1 kosher salt
- 1/4 vanilla extract
Instructions
- 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).
- 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.
- 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.
- Bake shortbread until golden brown, rotating sheets halfway through, 18-20 minutes. Transfer to wire racks; let cool.
- DO AHEAD: Shortbread can be made 5 days ahead. Store airtight at room temperature.
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