PISTACHIO ORANGE SHORTBREAD
The "short" in shortbread refers to the texture of the pastry-crumbly, crisp and buttery. But shortbread is also easy, the perfect cookie to make when you're short on time. The dough comes together in minutes, pats out into one sheet, and is baked, no scooping or portioning to worry about. Just speedy cookies for anyone with a short attention span. (I can't stop.) If you only have a 9 1/2-inch tart pan, feel free to use it; the shortbread will be slightly thicker and will need to bake a few extra minutes.
Provided by Samantha Seneviratne
Categories dessert
Time 2h20m
Yield 12 to 16 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter an 11-inch fluted tart pan with a removable bottom. In a large bowl, with an electric mixer on medium, beat the butter and sugar until combined and fluffy, about 2 minutes. Add the egg yolks and orange zest and beat until combined. Beat in the flour, salt and baking powder. Add the pistachios and beat just until evenly distributed.
- Tip the dough into the prepared pan and press it into an even layer. Freeze until firm, about 15 minutes.
- Sprinkle the top of the dough with sanding sugar and bake on a rimmed baking sheet until the shortbread is golden brown and set, 20 to 25 minutes. Transfer the baking sheet holding the tart pan to a rack to cool for a few minutes. While the dough is still warm, remove the pan edges and cut the cookie into wedges. Let cool completely.
- Carefully separate the wedges and set them on a work surface. Drizzle with melted chocolate. Let stand at room temperature until the chocolate has set, about 1 hour.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Abdulafridi Abdulafridi
[email protected]This was my first time making shortbread cookies and they turned out great! The recipe was easy to follow and the cookies were delicious. I'll definitely be making these again.
Aleen Maharjan
[email protected]I've made pistachio shortbread cookies before, but this recipe takes them to the next level. The orange zest adds a wonderful brightness and complexity to the flavor. I also love the chewy texture of the cookies. Highly recommend!
Duduzile Buthelezi
[email protected]These cookies were a bit too sweet for my taste, but my kids loved them! They're definitely a great option for a sweet treat that's easy to make.
J kayz music UG
[email protected]Not bad! The cookies were tasty, but I found the orange flavor to be a bit overpowering. Next time, I'll try using less orange zest. Overall, a solid recipe.
Suniya Aktar
[email protected]I'm always on the lookout for unique and delicious shortbread recipes, and this one definitely fits the bill. The pistachio and orange flavors complement each other perfectly, and the cookies have a lovely crumbly texture. I especially appreciate tha
Ihssane Zebbate
[email protected]These cookies were a delight! They were easy to make and tasted amazing. I loved the subtle orange flavor and the crunch of the pistachios. I'll definitely be making these again.
Adeya Qazi
[email protected]I've tried this recipe twice now and it's an absolute hit! The shortbread cookies turned out perfectly both times - crispy on the edges and soft and crumbly in the middle. The combination of orange and pistachio is divine, and the green color from th