Pistachio shortbread biscuits

Pistachio shortbread biscuits


15 people made this

About this recipe: Classic shortbread is delicious, but it's also like a blank canvas. Here is an easy recipe for pistachio-studded shortbread biscuits, which make a tasty and pretty addition to the biscuit tin, not to mention an elegant food gift.

Diana Greater London, England, UK

Makes: 30 small biscuits

  • 95g plain flour
  • 5 tablespoons icing sugar
  • 1 pinch salt
  • 85g butter, chilled and cut into cubes
  • 1 small or 1/2 large egg yolk
  • 5 tablespoons chopped pistachios, lightly toasted

Prep:10min  ›  Cook:15min  ›  Extra time:2hr chilling  ›  Ready in:2hr25min 

  1. Mix together the flour, icing sugar and salt. Tip in the cubed butter, and rub together until mixture resembles fine breadcrumbs. Add the egg yolk and combine until a solid ball of dough is formed.
  2. Work in the chopped pistachios. Roll dough into a log, approximately 3cm in diameter and 25cm long. Wrap in cling film and chill in the fridge for 2 hours, or up to 5 days if making ahead.
  3. Preheat the oven to 170 C / Gas 3. Line a baking tray with baking parchment.
  4. Once dough is chilled and solid, remove cling film. Slice into 5mm rounds and place on baking tray. Bake for 15 minutes, or until a light golden colour. Cool and store in an airtight container.

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