Pistachio Shortbread Recipe
Ever had green shortbread? This shortbread recipe results in a pretty green treat full of yummy pistachio flavor perfect for Sta. Patrick’s Day, a spring tea or just an any day treat.
Pistachio is one of my favorite flavors, but I rarely cook with them. When I ran across this shortbread recipe that used pistachios and was so pretty green, I couldn’t wait to try it.
This shortbread recipe come together really quickly. I did have some issues getting the dough to form, but a teaspoon of water did the trick. I also lost a lot of pistachios when flipping the shortbread out of the pan. Next time, I’ll try to mix a few in to the dough. Overall, though, this is a delicious shortbread with a great pistachio flavor. I would suggest eating the shortbread within a few days as the flavor really diminished with time.
- ½ cup unsalted butter softened
- ½ of a 3.4 oz box instant pistachio pudding mix (I used Jell-O)
- 1 Tablespoon sugar
- ¼ teaspoon salt
- 1 cup unbleached all purpose flour
- ⅓ cup pistachios, shelled and rough to finely chopped
- Preheat oven to 300 degrees.
- Grease an 8 or 9" pie plate or round cake pan with butter. If you want thicker shortbread, use an 8" pan.
- Combine butter, pudding mix,sugar, salt and flour in a bowl and mix with a wooden spoon until it comes together to form a dough. I need a teaspoon of water to make the dough come together and used my hands a bit to mix.
- Gently pat the dough in to the bottom of the prepared pan. Smooth surface with wax paper or a roller.
- Prick the dough thoroughly with a fork.
- Sprinkle pistachios over the top of the dough and gently push down.
- Bake until deep golden brown around the edges, 40 minutes.
- Immediately remove shortbread from pan and cut in to wedges while still hot.
Adapted from King Arthur Flour