Pistachio Shortbread

Pistachio Shortbread

Shortbread is so easy to make.  Dress this shortbread up with delicious toasted pistachio nuts. 


1 1/4 Cups Unbleached Flour

5 Tablespoons Sugar

1/2 Cup Softened Butter

3/4 Cup Pistachios

1 Teaspoon Kosher Salt

Preheat you oven to 325ºF.  On a baking sheet lined with parchment paper place 3/4 cup pistachios and the kosher salt.  Bake for 8 minutes.  Remove from the oven and set aside.  In a large size bowl combine the flour and sugar.  With a pastry blender cut in the butter until the mixture resembles crumbs.  Add the toasted pistachios and the salt.  Mix the pistachios in and then form the dough into a ball.  Place in a square ungreased baking pan.  Put in the oven for 20 minutes. Remember that every oven bakes differently so you want to make sure that the shortbread is golden brown, but you want to be careful not to over bake.  Remove from the oven and let cool for 5 minutes.  Cut into pieces while warm.  Makes 16 cookies.



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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