Description
These scientifically-balanced pistachio shortbread cookies feature a delicate, sandy texture and a vibrant nutty flavor. By grinding pistachios directly into the dough and using chilled butter, you achieve a professional-grade snap and a melt-in-your-mouth finish.
Ingredients
- 125g Unbleached All-Purpose Flour
- 50g Granulated Sugar
- 3g Kosher Salt
- 65g Shelled Pistachios
- 2.5ml Pure Vanilla Extract
- 113g Unsalted Butter, cold and cubed
Instructions
- In a food processor, combine the flour, sugar, salt, pistachios, and vanilla, then pulse for 60 to 120 seconds until the mixture is a fine, uniform grit.
- Add the cold, cubed butter to the processor and pulse in short, 1-second bursts until the mixture resembles wet sand and starts to cling together.
- Transfer the dough to a lightly floured surface and shape it into a log exactly 10 inches long and 2 inches in diameter, smoothing the surface with your palms.
- Wrap the log tightly in parchment paper and refrigerate for a minimum of 2 hours to allow for starch hydration and fat recrystallization.
- Preheat your oven to 325°F (163°C), slice the chilled log into 0.5-inch coins, and bake on a parchment-lined sheet for 15-18 minutes until edges are pale golden.
Notes
For the cleanest possible slices, use a very sharp chef’s knife and rotate the dough log a quarter turn after every few cuts to prevent one side from flattening. If your kitchen is particularly warm, you can place the sliced cookies in the freezer for 5 minutes before putting them into the oven to ensure they hold their shape perfectly.
- Prep Time: 15 mins
- Cook Time: 18 mins
- Category: Dessert
- Method: Baking
- Cuisine: American