Pistachio and Almond Shortbread
A simple shortbread dough comes together in a food processor with loads of pistachios and almond flavor to yield buttery cookies with a tender and flaky texture.
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 evenly, creating an even layer.
- Bake for 18-20 minutes or until the edges are a golden brown.
- 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.
Nutrition Facts
Calories: 91kcalCarbohydrates: 7gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 46mgPotassium: 27mgFiber: 0.3gSugar: 3gVitamin A: 185IUVitamin C: 0.1mgCalcium: 4mgIron: 0.3mg
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