"These Pistachio Shortbread Cookies are buttery and crisp, with a nutty pistachio flavor that adds a unique twist. The dipped chocolate brings a hint of sweetness that complements the savory richness of the pistachios. They're a perfect balance of textures, combining soft, melt-in-your-mouth shortbread with crunchy pistachios. How to make Pistachio Shortbread Cookies Ingredients 1 cup all-purpose flour, plus more for dusting ¼ cup granulated sugar, plus more for sprinkling ½ teaspoon kosher salt ½ cup shelled, salted and roasted pistachios, plus extra crushed pistachios for sprinkling"
"In the bowl of a food processor, combine the flour, sugar, salt, pistachios and vanilla, and pulse 10 to 15 times until the pistachios are finely ground. Scatter the butter pieces in the food processor and pulse until the dough forms a ball, 1 to 2 minutes. Be careful to not overmix the dough. Turn the dough out onto a lightly floured work surface and shape into a log about 10 inches long and 2 inches in diameter."
Pistachio shortbread cookies are made by grinding pistachios with flour, sugar, salt, and vanilla, then cutting cold butter into the mixture until a dough forms. The dough is shaped into a log, chilled, sliced into 1/2-inch coins, brushed with water, and sprinkled with sugar before baking at 325°F until light golden. Cookies cool on a rack and are finished by melting bittersweet chocolate in a double boiler for dipping and sprinkling with crushed pistachios. Dough can be refrigerated for up to five days or frozen for up to three weeks.
Read at Alternative Medicine Magazine
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