I’ve made this Pistachio Shortbread with Almond over and over again and let me tell you: the whole batch disappears in two days flat every single time. A buttery shortbread gets enriched with a load of pistachios plus a hint of almond for a salty-sweet combo that’s hard to resist! My husband loves them and the kids are big fans, too! They are so simple to put together in the food processor and they require no fussy rolling or spacing on a baking sheet.
Shortbread cookies are best when their buttery flavor and crumbly texture shine. This pistachio shortbread has added layers of flavor and the whole batch cooks up in a square pan for a simple bar shape perfect for dunking in coffee, tea, or milk.
Pistachio shortbread makes a great after-school snack, and baking bars in a pan without shaping individual cookies makes them a cinch. Try these Birthday Cake Rice Krispie Treats, Peanut Butter Jelly Bars, or Soft Chocolate Chip Cookie Bars next!
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Ingredients
I include ingredient notes here when I think they’ll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!
- Pistachios - I use roasted, salted pistachios that are already shelled. If you use unsalted pistachios, add an additional pinch of salt to the recipe when you add the pistachios to get that salty-sweet flavor.
- Powdered Sugar - Also known as confectioner’s sugar, this is a very fine sugar that also has added corn starch. Cornstarch contributes to the tender texture of these shortbread treats.
- All-Purpose Flour - Standard AP flour has a great composition to create a sturdy, yet soft texture to the shortbread.
- Extracts - This recipe uses a combination of vanilla and almond extracts to provide a rich and aromatic note to the shortbread that perfectly complements the pistachios.
- Salted Butter - The recipe was developed with salted butter, if you use unsalted butter, add an additional ¼ to ½ teaspoon of salt to compensate for the substitution.
Instructions
Preheat the oven to 375°F and pull out your food processor to make quick work of the prep for the pistachio shortbread.
Prepare a 9-inch square pan by lining it with parchment paper. Fold the paper to get the proper width and then leave enough extra overhanging the edges to make a sling for when you want to remove the shortbread for slicing.
Add the pistachios, flour, and powdered sugar to the food processor. Process for 10-15 seconds, until the nuts are well chopped. Doing this with the flour and the nuts together keeps the nuts from turning into nut butter while they are finely chopped.
Add the butter and the extracts to the processor and process again for about 10 seconds. Scrape down the sides of the bowl and process one last time until the dough comes together in a ball, about 15 more seconds.
Transfer that dough to the prepared pan and press it down until it forms a nice even layer. Use the inside of the paper that wrapped the stick of butter to get it smooth-ish without the dough sticking to your fingers. Bake the shortbread for 18-20 minutes on the center rack. You will see golden edges and the center of the shortbread won't be shiny any more.
Remove the pan from the oven and let it cool for 10 minutes. Run a knife around the edges of the pan and use the parchment sling to transfer the whole shortbread to a cutting board. Slice into 32 bars with a sharp knife. Allow the shortbread to cool completely before serving.
Substitutions and Variations
The substitutions listed below have been tested in this recipe and work well. If you successfully make any other ingredient substitutions, let us know in the comments!
- Swap Extracts - Use a combination of vanilla extract and lemon extract to make a pistachio and lemon shortbread, or use just vanilla extract if you don’t enjoy almond flavor.
- Use Almonds - To make an almond shortbread, swap the pistachios for almonds and double the amount of almond extract called for in the recipe card. Almonds aren’t as buttery as pistachios, but the shortbread bakes up beautifully and is so aromatic.
Equipment
This recipe was developed in a 9-inch square pan and slices up beautifully into 32 bars. It can also be prepared in an 8-inch square or a 9-inch round pan, though baking time will need to be extended 5-7 minutes to get the center cooked through. Slice the round pan shortbreads into narrow wedges.
Storage
Store the pistachio shortbread in an airtight container on the counter top for up to 3 days. You can also store the cookies in the refrigerator for longer, but bring them to room temperature before serving for best flavor.
Make-Ahead Options
You can prepare the dough and press it into the pan a day ahead of baking. Keep it covered with plastic wrap to prevent any fridge flavors from making their way into the shortbread. When you are ready to bake, bring the pan to room temperature, remove the plastic wrap, and bake as directed in the recipe card.
Top Tip
Use any crumbled shortbread bits as topping for ice cream! Add them to vanilla, pistachio, or salted caramel ice cream for an extra layer of flavor.
FAQ
Look for a pale golden edge to the baked shortbread. The center shouldn’t be shiny at all when properly baked.
Mix the dough in the food processor only until it starts to form a ball of dough and you will be safe from over icing the dough which makes it tough. The ground pistachios also help to give the shortbread the crumbly texture you’d expect with extra butter flavor.
Powdered sugar contains cornstarch which helps to keep the dough tender and the resulting shortbread has a softer texture.
Savory-Sweet Nibbles
This pistachio shortbread balances savory and sweet flavors so well. Here are a few more recipes to try to bring this combination to your snacking for happy hour, cocktail parties, and more:
Big Flavors in Easy Desserts
Making a batch of pistachio shortbread bars is easy; no shaping of individual cookies! For more desserts with big flavors but minimal fuss, try the recipes below:
Try It and Share
I hope you try this Pistachio Shortbread with Almond and enjoy the recipe as much as I do. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.
Recipe
Pistachio Shortbread with Almond
Equipment
- food processor
Ingredients
- ½ cup pistachios (shelled, roasted and salted)
- ¾ cup powdered sugar
- 1¼ cup all-purpose flour
- ¾ teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 cup salted butter (cut into cubes)
Instructions
- Preheat the oven to 375°F and line a 8- or 9-inch square pan with a parchment paper sling.
- In the bowl of a food prcocessor, combine the pistachios, powdered sugar, and flour and process for 10-15 seconds until the nuts are finely chopped.
- Add the butter and extracts and process again for 10 seconds. Scrape the sides of the bowl down and process once more until the dough comes together, about 15 seconds.
- Press the dough into the pan, creating an even layer. You can use a piece of parchment paper to help you press the dough flat without it sticking to your hands.
- Bake for 18-20 minutes or until the edges are a golden brown and the center isn't shiny.
- Remove from the oven and allow the cookies to cool in the pan for 10 minutes.
- Transfer the whole batch to a cutting board with the parchment sling and slice into 32 bars.
- Cool completely and store in an airtight container.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.
Cassie says
I love these shortbread bars with an afternoon cup of coffee! Please comment with any recipe questions.