SALTED PISTACHIO SHORTBREAD
This is one of those rare doughs that's better when made in a food processor. Dense, buttery, salty and nutty, the cookies call for pistachios, but swap in walnuts, pecans or hazelnuts, if you prefer. One thing to note: These cookies are best sliced after baking, not before. Fresh out of the oven, the cookie is very tender and easy to cut. Do it almost immediately, as the baked cookie hardens quickly. The result is an extremely pleasing arrangement of crisp-edged triangles that may look just a little like a Danish modernist interpretation of a Christmas tree.
Provided by Alison Roman
Categories cookies and bars, dessert
Time 35m
Yield 24 wedges
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- Process pistachios in a food processor until finely ground. Remove 2 tablespoons and set aside.
- Add confectioners' sugar, butter and salt and pulse until well combined. Add flour and process until a slightly sticky dough forms (if your food processor is having trouble here, just dump dough out onto a counter or a bowl and mix by hand until no dry spots remain).
- Lightly grease a 9-inch springform pan or tart pan with a removable bottom with nonstick spray or softened butter and line the bottom with a circle of parchment paper.
- Press dough into the pan into an even layer (you can use your hands, or use the bottom of a measuring cup to press dough into an even layer). Dust with confectioners' sugar and sprinkle with reserved 2 tablespoons ground pistachios and flaky salt.
- Bake until cookie is just golden around the edges and dough is baked through, 17 to 22 minutes.
- Once cookie is out of the oven, remove from springform or tart pan. Dust with more confectioners' sugar, if you like. Before it cools, slice cookie into 24 thin wedges (start by cutting the circle into quarters, then slice each quarter in half, then each half into thirds to get nice, thin triangles.
- Let cookies cool completely before transferring them (they will be soft and easily broken if moved before cooled).
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Azzaria James
[email protected]I'm always looking for new shortbread cookie recipes. This one looks like a keeper.
Farooq Khan Zarkoon :FKZ
[email protected]I love shortbread cookies. I'm going to have to add this recipe to my list of things to try.
Ruban Mahato
[email protected]These cookies look so good! I can't wait to try them.
Coco Moore
[email protected]I'm not sure about the combination of pistachios and shortbread, but I'm willing to give it a try.
Jaeden Burger
[email protected]These cookies sound like the perfect treat for a party. I'm going to have to give them a try.
Medul Hossain
[email protected]I've been wanting to try this recipe for a while now. I'm glad to see that it's so easy to make.
IYKES SMART
[email protected]These cookies look delicious! I'm definitely going to try making them.
Lovely promise
[email protected]I wasn't a big fan of these cookies. The shortbread was too dry and the pistachios were too crunchy.
yasmine alhamadi
[email protected]These cookies were a bit too salty for my taste, but overall they were still good.
Raul Cavazos
[email protected]I love these cookies! They're so easy to make and they always come out perfect. I've even started making them for gifts.
Sophie Dixon
[email protected]These cookies are delicious! The shortbread is so tender and buttery. The pistachios add a nice crunch and the saltiness is the perfect touch. I will definitely be making these again.
Ilana Ivy
[email protected]I've made these cookies several times now and they're always a hit. They're so easy to make and they taste amazing. I love that I can use different nuts or dried fruits to change up the flavor.
Jeffery Raines
[email protected]These salted pistachio shortbread cookies are the perfect balance of sweet and salty. The shortbread is buttery and crumbly, while the pistachios add a nice crunch. I love the addition of sea salt, which really elevates the flavor.