Pistachio Shortbread

Vegetarian
Pistachio Shortbread
45 min.
60
43kcal

Suggestions


Indulge in the delightful world of Pistachio Shortbread, a treat that perfectly marries the rich, buttery flavor of traditional shortbread with the unique crunch and subtle nuttiness of pistachios. This vegetarian dessert is not only a feast for the taste buds but also a visual delight, making it an ideal addition to any gathering or celebration.

With a preparation time of just 45 minutes, you can whip up a batch that serves 60 people, making it perfect for parties, family gatherings, or simply to enjoy with a cup of tea. Each bite is a harmonious blend of textures, from the crumbly shortbread to the satisfying crunch of lightly toasted pistachios. At only 43 calories per piece, you can savor these cookies without the guilt!

The process is simple yet rewarding, allowing you to create a homemade treat that will impress your friends and family. The dough can be prepared in advance, giving you the flexibility to bake when the moment strikes. Once baked to a delicate golden hue, these shortbread cookies will fill your kitchen with an irresistible aroma, inviting everyone to gather around and enjoy a taste of this exquisite dessert.

Whether you’re a seasoned baker or a novice in the kitchen, this Pistachio Shortbread recipe is sure to become a cherished favorite. So, roll up your sleeves and get ready to create a batch of these delightful cookies that are sure to leave everyone asking for more!

Ingredients

  • 1.5 cups flour 
  • large egg yolk 
  • 0.5 cup pistachios unsalted lightly toasted chopped
  • 0.5 cup powdered sugar 
  • 0.5 teaspoon salt 
  • 0.8 cup butter unsalted chilled cut into 1/2-inch cubes ()
  • 0.8 teaspoon vanilla extract 

Equipment

  • baking sheet
  • oven

Directions

  1. Mix flour, powdered sugar, and salt in processor.
  2. Add butter, pistachios, egg yolk, and vanilla. Using on/off turns, mix until moist ball forms.
  3. Transfer dough to work surface. Divide dough in half. Form each dough half into 8 x 1 1/4-inch log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic; refrigerate until firm, about 4 hours. DO AHEAD Can be made 5 days ahead; keep chilled.
  4. Preheat oven to 325°F. Slice logs into 1/4-inch-thick rounds, rolling log after every few slices to retain round shape.
  5. Place rounds on ungreased baking sheets, spacing 1 inch apart.
  6. Bake shortbread until barely golden, about 18 minutes. Cool shortbread on baking sheets. DO AHEAD Shortbread can be made up to 4 days ahead. Store shortbread in airtight container at room temperature.

Nutrition Facts

Calories43kcal
Protein5.64%
Fat60.09%
Carbs34.27%

Properties

Glycemic Index
1.25
Glycemic Load
1.73
Inflammation Score
-1
Nutrition Score
0.83304348685171%

Nutrients percent of daily need

Calories:42.53kcal
2.13%
Fat:2.88g
4.43%
Saturated Fat:1.55g
9.67%
Carbohydrates:3.69g
1.23%
Net Carbohydrates:3.5g
1.27%
Sugar:1.08g
1.19%
Cholesterol:9.16mg
3.05%
Sodium:19.98mg
0.87%
Alcohol:0.02g
100%
Alcohol %:0.26%
100%
Protein:0.61g
1.21%
Vitamin B1:0.03mg
2.15%
Selenium:1.36µg
1.94%
Manganese:0.03mg
1.73%
Folate:6.74µg
1.69%
Vitamin A:77.65IU
1.55%
Vitamin B2:0.02mg
1.21%
Iron:0.2mg
1.09%
Source:Epicurious
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