Desserts
Pistachio Shortbread
Makes about 30 cookies
Pistachio Shortbread
Makes about 30 cookies
The toasting of the pistachios is a step not to be missed it brings out the oils of the nuts and is crucial to the true pistachio flavor in these cookies.
Nutritional information per cookie: Calories 60 (57% from fat) carb. 6g pro. 1g fat 4g sat. fat 2g chol. 8mg sod. 36mg calc. 2mg fiber 0g
Ingredients
- ½ cup unsalted pistachios, toasted and cooled
- 2 tablespoons granulated sugar, plus more for coating
- 8 tablespoons European-quality unsalted butter, room temperature and cut into 4 pieces
- ¼ cup confectioners’ sugar, sifted
- ½ teaspoon pure almond or vanilla extract
- 1 cup unbleached all-purpose flour
- ½ teaspoon kosher salt
- 1 large egg white, whisked well
- 1 to 2 tablespoons coarse sugar, such as turbinado
Preparation
- Put the pistachios and the 2 tablespoons granulated sugar into the work bowl of a food processor fitted with the universal blade. Pulse a few times, and then process for 20 seconds.
- Add the butter, confectioners’ sugar, and vanilla. Pulse to combine, and then process until mixture comes together fully.
- Add the flour and salt, and pulse until combined. Scrape down the work bowl, and pulse a few more times.
- Transfer the dough to a piece of parchment. Form into a 2-inch cylinder, and wrap in the parchment. Refrigerate overnight.
- Preheat the oven to 350°F with the racks in the lower and upper third positions. Line two baking sheets with parchment paper.
- While the oven is preheating, remove the dough from the refrigerator, and then brush with the egg white. Put the coarse sugar in a long rimmed pan. Roll the egg-washed dough in the sugar, and then cut into ¼-inch- to ⅓ inch-thick slices. Transfer the dough to the prepared baking pans.
- Bake until the cookies are just browned at the edges, about 10 minutes. Transfer to a wire rack until firm enough to move to a second wire rack to cool completely before serving.
