Sunday, May 15, 2005

Pistachio Shortbread

Pistachio Shortbread (Adapted from Bon App├ętit)

1 1/2 cups all-purpose flour
1/2 cup plus 2 tablespoons confectioners' sugar
1/2 teaspoon salt
12 tablespoons cold unsalted butter, cut into 1/2" pieces
1/2 cup raw pistachios, lightly toasted and chopped
1 large egg yolk
3/4 teaspoon vanilla

In a food processor, add flour, confectioners' sugar and salt - pulse until combined. Add butter, pistachios, egg yolk and vanilla -pulse mixture just until it turns into a moist ball of dough.

Scoop dough out onto a lightly floured work surface - divide in half and form each into 8" x 1 1/4" inch log. Wrap logs of dough in saran wrap and place into the refrigerator until firm - about 4 hours.

Preheat oven to 325 degrees.

Slice logs into 1/4" thick rounds - place rounds onto baking sheets lined with parchment paper. Bake until the shortbread are just barely golden around the edges, about 18 minutes. Remove and let shortbread cool on baking sheets.

Makes about 50 shortbread cookies.

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