Lead image for recipe Pistachio Shortbread

Pistachio Shortbread

Recipe Tags

Buttery and Crumbly Shortbread Topped with Pistachios and Spiced with Cardamom

Inspired by The Spruce Eats

  • Yield
    12 cookies
  • Prep Time
    PT1H15M
  • Cook Time
    PT45M

Ingredients

  • Eggs & Dairy
    • 1 stick of unsalted butter at room temperature 0
    • 3 tablespoons of half-and-half (or whole milk) 0
  • Pantry
    • 70 grams of pistachios (shelled, roasted, and salted) 0
  • Spices & Seasonings
    • 1 teaspoon of vanilla extract 0
    • 1 teaspoon of cardamom 0
  • Staples
    • 1/2 cup sugar 0
    • 240 grams of all-purpose flour 0
    • 1/2 teaspoon of salt 0

Prepare Dough

  • Chop Pistachios
    Place the pistachios into a food processor. Pulse until most nuts are finely chopped with a few larger pieces remaining. Divide into 30 grams of the largest pieces and 40 grams of finely chopped nuts.
    • 70 grams of pistachios (shelled, roasted, and salted)
  • Mix Dry Ingredients
    In a bowl combine dry ingredients.
    • 240 grams of all-purpose flour
    • 1/2 teaspoon of salt
    • 1 teaspoon of cardamom
    • 40 grams of finely chopped pistachio
  • Cream Butter
    Cream together the butter and sugar in the stand-mixer on medium-high speed.
    • 1 stick of unsalted butter at room temperature
    • 1/2 cup sugar
  • Mix Wet Ingredients
    Mix in half-and-half and vanilla extract on slow speed just until combined.
    • 3 tablespoons of half-and-half (or whole milk)
    • 1 teaspoon of vanilla extract
  • Add in Dry Ingredients
    Slowly add in the dry ingredients while mixing on slow speed. Mix until the dough just comes together. Don’t over-mix.
    • Dry Ingredients
  • Refrigerate Dough
    Roll dough into a log with an approximate diameter of 2 & 1/2 inches (about the diameter of a standard 12 ounce soda can). Flatten the ends. Wrap in plastic wrap and refrigerate for 1 hour.

    Bake Cookies

    • Preheat Oven
      Preheat oven to 350°F
      • Slice Cookies
        Slice the dough log into 12 slices. Roll and press the edge of each cookie in pistachios. Sprinkle any remaining pistachio over the top of the cookies. Arrange on two baking sheets.
        • 30 grams of large pieces of pistachio
      • Bake
        Bake each sheet of cookies separately. Bake for about 18 minutes until the cookies just start to brown and develop a browned nut scent. Rotate the pan if uneven browning starts to occur.
        • Cool & Serve
          Cool the cookies for a few minutes on the baking sheet before transferring to a cooling rack.