Description
Elevate the classic buttery shortbread with the earthy crunch and vibrant green hue of finely ground pistachios. These sophisticated cookies offer a melt-in-your-mouth texture balanced by a hint of kosher salt and a shimmering sugar crust.
Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup shelled pistachios (raw or roasted)
- 1 teaspoon vanilla extract
- 1 cup cold unsalted butter, cut into small cubes
- 2 tablespoons garnish sugar (sanding or raw sugar)
Instructions
- Place the flour, granulated sugar, salt, pistachios, and vanilla into a large food processor and pulse for 1 to 2 minutes until the nuts are finely ground and the mixture is a pale green color.
- Scatter the cold butter pieces over the flour mixture and pulse several times until the ingredients look coarse and just begin to cling together into a dough.
- Turn the dough onto a lightly floured surface and use your hands to shape it into a log approximately 2 inches in diameter and 10 inches long.
- Wrap the log tightly in plastic wrap or parchment paper and refrigerate for at least 2 hours to allow the flour to hydrate and the butter to firm up.
- Preheat your oven to 325ºF (163ºC) and line a baking sheet with parchment paper.
- Slice the chilled log into 1/2-inch-thick rounds, place them on the baking sheet, brush lightly with water, and sprinkle with garnish sugar.
- Bake for 15 to 18 minutes until the edges are just starting to turn light golden brown, then let them cool completely on the sheet to set.
Notes
For the cleanest slices, use a very sharp chef’s knife and rotate the log a quarter-turn after every few cuts to prevent one side from flattening. If you prefer a more rustic look, you can gently press extra crushed pistachios into the edges of the dough log before chilling.
- Prep Time: 2 hours 15 mins
- Cook Time: 18 mins
- Category: Dessert
- Method: Baking
- Cuisine: American