The Pioneer Woman Tasty Kitchen
Profile Photo

Pistachio Shortbread

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

32
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

We love pistachios so I knew I wanted to give this recipe a try when I found it over at Bon Appetit. I thought about dipping them in melted chocolate but opted for this variation instead—the chips are placed right after the cookies come out of the oven. The heat radiating off the warm cookies is enough to melt the chips right in place.

Ingredients

  • 4-½ ounces, weight Shelled, Unsalted Pistachios
  • 5-¼ ounces, weight Granulated Sugar
  • 6-⅛ ounces, weight All-purpose Flour
  • ½ teaspoons Fine Salt
  • ½ teaspoons Pure Almond Extract
  • 8 Tablespoons Room Temperature, Unsalted Butter
  • 2 Tablespoons Ice Cold Water
  • 98  Chocolate Chips, 3 Per Cookie Or As Desired, For Topping (optional)

Preparation

Process pistachios and sugar in the bowl of a food processor until finely ground. Transfer the mixture to the bowl of a stand mixer fitted with a flat beater (I love my beater blade). Add flour, salt, almond extract, butter and water. Mix just until thoroughly combined.

Roll dough into an 8×12-inch rectangle on a sheet of parchment or wax paper. Using a pizza wheel, cut the dough lengthwise into 8 strips, then cut crosswise into 4 strips.

Slide the sheet of parchment or wax paper onto a flat surface (like an upside down sheet pan) and chill dough for about an hour in the refrigerator.

Preheat the oven to 350 F. Place the cookies, leaving about an inch of space between each, on 2 Silpat-lined sheet pans. Bake one pan at a time for 10-12 minutes. Remove pan from oven and place 3 chocolate chips on each cookie if desired. Repeat with the other pan of cookies.

Allow cookies to cool completely. Adapted from Bon Appetit.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Apple Caramel Oatmeal Cookies
Profile Photo by samantha Kment in Desserts
With oats, whole wheat flour, and dried apples as prominent ingredients,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Tim’s Gingersnaps
Profile Photo by crabbin in Desserts
My husband loves these so much, I usually make a double...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Pumpkin Oatmeal Chocolate Chip Cookies
Profile Photo by Raquel ~ Horses & Heels in Desserts
Soft and chewy Pumpkin Oatmeal Chocolate Chip Cookies with a hint...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy


Blueberry Lime Cream Cheese Cookies
Profile Photo by Stephanie | Girl Versus Dough in Desserts
Cakey, soft cream cheese cookies infused with lime zest and blueberries...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy


Chocolate Ginger Molasses Cookies
Profile Photo by Amanda in Desserts
Chocolatey, spicy, chewy, soft molasses cookies. Perfect cookie for fall baking!...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 15 Level: Easy