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
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" 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°F.
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" 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.