Pistachio Shortbread

Pistachio Shortbread
Pistachio Shortbread is From preparation to the plate, this recipe takes about 45 minutes. A mixture of flour, vanillan extract, pistachios, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

1
Pulse pistachios in a food processor until finely ground but not a paste, about 30 seconds.
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Pistachio NutsPistachio Nuts
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Food ProcessorFood Processor
2
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).
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WaterWater
CornmealCornmeal
VanillaVanilla
ButterButter
DoughDough
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
3
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" rectangle.
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DoughDough
RollRoll
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Baking PaperBaking Paper
4
Transfer dough (in parchment paper) to a baking sheet and chill until firm, about 1 hour.
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DoughDough
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Baking PaperBaking Paper
Baking SheetBaking Sheet
5
Place racks in upper and lower thirds of oven; preheat to 350°F.
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OvenOven
6
Remove top sheet of parchment paper from dough and discard.
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DoughDough
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Baking PaperBaking Paper
7
Cut dough lengthwise into 8 equal strips, then each strip crosswise into quarters, forming 32 rectangles.
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DoughDough
8
Place rectangles on 2 parchment-lined baking sheets, spacing 1" apart.
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Baking SheetBaking Sheet
9
Bake shortbread until golden brown, rotating sheets halfway through, 18-20 minutes.
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Shortbread CookiesShortbread Cookies
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OvenOven
10
Transfer to wire racks; let cool.
11
DO AHEAD: Shortbread can be made 5 days ahead. Store airtight at room temperature.
Ingredients you will need
Shortbread CookiesShortbread Cookies
DifficultyExpert
Ready In45 m.
Servings32
Health Score0
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