Pistachio Shortbread with Almond
This Pistachio Shortbread with Almond recipe makes buttery, crisp cookie bars packed with ground pistachios and subtle almond flavor.
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 calculator 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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