10917 Pistachio Shortbread 1 hr 25 mins 10 mins 18 cookies Mon Oct 15 07:29:00 -0700 2007 Fri Nov 13 16:32:07 -0800 2009 Easy British CHOW http://www.chow.com/recipes/10917 Sat, 14 Nov 2009 00:32:07 GMT These buttery, nutty cookies are hard to resist These buttery, nutty cookies are hard to resist. Shortbread is one of the easiest things to make; for this recipe, it takes only a few good ingredients and a minimal amount of time to have rich, buttery cookies flecked with bright green nuts.

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  • Heat the oven to 325°F and arrange a rack in the middle. Butter an 8-by-8-inch baking dish or cake pan.
  • Toast pistachios in a large frying pan over medium heat, stirring occasionally, until they are aromatic and slightly golden, about 10 to 15 minutes. Remove from the pan and allow to cool at least 10 minutes before proceeding.
  • Combine 1/2 cup of the pistachios, 1/2 cup of the sugar, and salt in the bowl of a food processor. Pulse until pistachios are ground and mixture resembles sand, about 20 times. Add flour and pulse again to combine. Add butter and zest and pulse again until dough is just blended and comes together. Add remaining whole pistachios and pulse so they are just broken up, about 5 to 10 times.
  • Using the base of a measuring cup or a glass, press mixture evenly into the prepared pan. Use a fork to prick shortbread all over its surface. Sprinkle remaining 2 teaspoons sugar over top. Bake until shortbread is lightly golden and dry to the touch, about 35 to 40 minutes.
  • Remove from the oven and cool in the pan for about 15 minutes. Remove from the pan by inverting the shortbread onto a cutting board; flip over again and cut the hot shortbread into 1-by-2-inch rectangles with a serrated knife. Allow to finish cooling before serving.
    • ]]>     http://www.chow.com/assets/2007/05/pistachioshortbread_290.jpg Regan Burns 54 Sweet/Dessert 3/4 cup shelled, unsalted pistachios

    ]]>     298 1/2 cup granulated sugar, plus 2 teaspoons for sprinkling

    ]]>     301 1/2 teaspoon kosher salt

    ]]>     1 cup all-purpose flour

    ]]>     8 tablespoons cold unsalted butter (1 stick), cut into small pieces

    ]]>     43 1 teaspoon lemon zest

    ]]>     261 nuts 435 vegetarian 2393 regan burns 796 spring 384 easy 695 quick 154 sweet 5719 tea party 5934 afternoon tea 5935 girly 5936 dainty 500 rich 744 indulgent 6091 mother's day 5933 tea menu 752 euro 4778 british 252 french 822 american 3440 shortbread 216 holiday 755 travels well 2747 make ahead