Turkish · Dessert
Pistachio Shortbread Cookies
A Turkish-style shortbread built on butter, flour and finely chopped pistachio, lightly perfumed with cardamom and vanilla and sliced into pale, sandy-textured rounds. The dough is barely sweetened so the toasted nuttiness of the pistachio and the warm spice carry the flavour, finished with a pale golden edge rather than any deep colour.
$1
12 minsPrep
15 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
243Calories
3.8gProtein
15.2gFat
23.7gCarbs
6.8gSugar
1.5gFiber
188mgSodium
30mgChol
7.6gSat Fat
110mgPotassium
16mgCalcium
1.3mgIron
0mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0.2gAlcohol
Goes well with
Turkish Raki
local
Turkish Coffee
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Cream the softened butter and sugar together in a bowl until pale and smooth, about 2 minutes by hand.
2
Sift in the flour, ground cardamom and salt, then add the chopped pistachio and vanilla extract, and bring together into a soft dough without overworking it.
3
Shape the dough into a short log about 4cm thick, wrap and chill for 20 minutes until firm enough to slice.
4
Preheat the oven to 160°C (320°F) and line a small tray with baking paper.
5
Slice the chilled log into 4 even rounds and space them on the tray, pressing a few extra chopped pistachios onto the tops.
6
Bake for 14-16 minutes until the edges are just barely golden and the centres are still pale - shortbread should not brown.
7
Leave the cookies on the tray for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 28g28g Butter, softened,
- 12g12g Sugar White, fine,
- 40g40g All Purpose Flour, sifted,
- 16g16g Pistachio, finely chopped, plus extra for rolling,
- 0.5g0.5g Cardamom, ground,
- 0.5g0.5g Salt,
- 1g1g Vanilla Extract,
