Thanks for the recipe, but I wouldn’t recommend setting the oven in the first step since the dough needs to be refrigerated for hours/overnight. Once dough is chilled and solid, remove cling film. Can’t wait for coffee! Stumbling in rather late, again! is it ok to use confectioners sugar instead ? These sound amazing!! Is it normal to have the dough crumbly before being chilled? . How come ?????…. Here is an easy recipe for pistachio-studded shortbread biscuits, which make a tasty and pretty addition to the biscuit tin, not to mention an elegant food gift. I love trying out new ingredients and techniques, reinventing the classics, and hunting down the next great flavor. My mission? Thinner slices will bake up crispier, and thicker ones will be more buttery and soft. Preheat the oven to 170 C / Gas 3. thank you for the recipe. I have never heard of this and would love to know more. This is a rustic cookie you can really sink your teeth into, and about as easy as it gets…. Slice into 5mm rounds and place on baking tray. I want to make them tomorrow i do have a question, do you chop the nuts? They will dry over night! I picked up a bag a Costco the other day!!! These cookies are so good! Work in the chopped pistachios. Privacy policy. I made these for my Nona’s 87th birthday and they were a huge hit at the party. All Rights Reserved. Privacy Policy. Pinned and Stumbled! Super easy, not too sweet, and full of delicious nuts. thank you so much for sharing. These look absolutely devine. Thanks! Making these cookies – I love pistachios and who doesn’t love shortbread? Cool for 2 minutes on the baking sheet, then cool completely on a rack. Bake for about 10 minutes, maybe a little longer for thicker cookies. I love your teapot cookie idea, you should tag me with a photo on instagram…, could you rewrite the recipe in grams??? I think these are my very favorites! I used your recipe as a baseline then added soaked rum raisins. I have made them and shared them too!???? I would mind having one with a glass of prosecco ela. I can’t tell you how useful they are. This is a great recipe Sue. I’m going to make the chocolate walnut shortbread next, and I’m really anxious to try the savory pistachio shortbread. Tried it and loved it…. Thanks Carly ~ if you get inspired you can try this same recipe with all kinds of different nuts. ), Pistachio Pudding Cake {Texas Sheet Cake} | If you want to help insure that the log of dough stays round while it chills, you can wrap the log in a thick towel first. Mix together the flour, icing sugar and salt. The good quality ones are worth their weight in gold! The baking trays could make a difference, Susan, and it could also be an issue with the oven temperature…it’s surprising how many ovens don’t cook at an accurate temperature, and even a small deviation can make a difference…although most of us get used to our particular ovens and compensate for them in lots of ways! That I think might be a see through poly bag for candies in American speak. I’m taking advantage of the surplus of nuts in the stores during the holidays to make lots of these buttery pistachio shortbread cookies loaded with freshly shelled nuts and a hint of vanilla. I’m so glad I could make a shortbread cookie convert out of you! I could eat a whole batch at once. Thanks for the recipe. Your pistachio shortbread cookie reminded me of a wonderful pairing of pistachio with cardamom, often used in the royal Mughal desserts of India. Heat oven to 180C/160C fan/gas 4. slice the logs into 1cm-thick rounds, place on a baking tray lined … Wrap in cling film and chill in the fridge for 2 hours, or up to 5 days if making ahead. Bake for 15 minutes, or until a light golden colour. Thx for sharing! I did not for this recipe, but you can if you prefer to do it that way. I wonder if we can use chocolate covered pistachios for this recipe? I like to change things up, you can use either, but lately I prefer granulated sugar. They’re tender and crumbly, never tough. Cool and store in an airtight container. Mix the butter, sugar and orange zest until creamed then beat in the egg yolk and brandy. I use decorative take-out style boxes for small cookie gifts, not only because they look great, but they’re sturdy so you don’t have to worry about crushing all your hard work. Refrigerate the dough for at least 2 hours, or overnight. Make sure the dough is nice and cold, and use a sharp, serrated knife, I used a bread knife, and a gentle sawing motion to slice through the dough cleanly. Just read Michelle Lewis comment – ‘turned off the oven and did the traditional drying of shortbread until oven cools w door ajar’. If you love to eat, you’ve come to the right place because I dish it up fast and fresh here at TVFGI. You can find them all over the place, mine are from Cost Plus. Thank you so much for the recipe, I made them for my dad for father’s day, I don’t know what he thinks yet because it’s a surprise. I hope you have the answer for me Sue. Add the egg yolk and combine until a solid ball of dough is formed. If you like these cookies and you make them more than once, you can try both ways and see what you think! The buttery flavor of shortbread is perfect with the pistachios. I’ve been making them a lot over the last few months. Oops! Oops! Freaking delish! Thanks for stopping by, Cristina, I hope you do find the extract, I’d collect them all if I could. Will the exclusion of the liquid of the vanilla change the texture of the shortbread? Wrap it in the plastic and smooth it into a uniform smooth shape, twisting the ends to secure. Amazon Associates is designed to provide a means for sites to earn advertising fees by advertising and linking to Believe it or not, you can actually buy real Pistachio Extract for a more pronounced taste, and someday I may try that, but for me the vanilla and the nuts themselves make for a really subtle and unusual cookie. ???? Slice and bake cookies never turn out quite as perfectly round as roll out cookies, but they have a nicer texture, I think.