Desserts
Pistachio Shortbread
30 cookies
Pistachio Shortbread
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
carb. 6g
pro. 1g
fat 4g
sat. fat 2g
chol. 8mg
sod. 36mg
calc. 2mg
fiber 0g
Ingredients
- ½cup unsalted pistachios, toasted
- and cooled
- 2tablespoons granulated sugar, plus
- more for coating
- 8tablespoons European-quality
- unsalted butter, room temperature
- and cut into 4 pieces
- ¼cup confectioners’ sugar, sifted
- ½teaspoon pure almond or
- vanilla extract
- 1cup unbleached all-purpose flour
- ½teaspoon kosher salt
- 1large egg white, whisked well
- 1to 2 tablespoons coarse sugar,
- such as turbinado
Preparation
- 1. Put the pistachios and the 2 tablespoons granulated sugar into the work bowl of the Cuisinart® 7-Cup Food Processor fitted with the universal blade. Pulse a few times, and then process for 20 seconds.
- 2. Add the butter, confectioners’ sugar, and vanilla. Pulse to combine, and then process until mixture comes together fully.
- 3. Add the flour and salt, and pulse until combined. Scrape down the work bowl, and pulse a few more times.
- 4. Transfer the dough to a piece of parchment. Form into a 2-inch cylinder, and wrap in the
- parchment. Refrigerate overnight.
- 5. Preheat the oven to 350°F with the racks in the lower and upper third positions. Line two
- baking sheets with parchment paper.
- 6. 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.
- 7. 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.
