Description
Silky pistachio delight shortbread embodies Mediterranean comfort with nutty sophistication. Crumbly cookies melt smoothly, offering rich pistachio notes that welcome you into delicate culinary indulgence.
Ingredients
Scale
- 2 cups (480 ml) all-purpose flour
- 1 cup (227 g) unsalted butter, softened
- 1 box (3.4 oz/96 g) pistachio instant pudding mix
- ¼ cup (50 g) granulated sugar
- ½ cup (60 g) shelled pistachios, finely chopped
- A few drops Wilton Leaf Green Gel Food Coloring
Instructions
- Preheating Setup: Configure oven to 300°F (150°C) with center rack placement. Thoroughly grease an 8×8-inch baking pan with non-stick spray or butter.
- Mixing Foundation: Utilize electric mixer to blend room-temperature butter, pistachio pudding mix, and granulated sugar until achieving a light, airy, and uniform consistency at medium speed.
- Dough Formation: Gradually sift flour into butter mixture, folding carefully until a soft, cohesive dough emerges. Incorporate green food coloring if desired, ensuring even color distribution throughout the mixture.
- Pan Preparation: Gently transfer dough to prepared pan, using fingertips or flexible spatula to create an uniform layer that fills all corners with consistent thickness.
- Topping Application: Sprinkle finely chopped pistachios across dough surface, delicately pressing nuts to create a decorative and crunchy exterior.
- Scoring and Baking: Trace gentle cutting guidelines dividing dough into 9 equal squares (or smaller portions). Bake for 30-35 minutes until edges turn light golden brown and center appears set.
- Cooling and Serving: Remove from oven and allow shortbread to rest 10-15 minutes for structural stability. Follow pre-scored lines to separate pieces, letting them cool completely at room temperature before removing from pan.
Notes
- Master Butter Temperature: Ensure butter is genuinely room temperature – soft but not melting – for perfect cookie texture and smooth mixing.
- Color Control: Add green food coloring sparingly to achieve a delicate pistachio-inspired hue without overwhelming the natural ingredients.
- Chop Nuts Precisely: Finely chop pistachios to create an even, delicate crunch that integrates seamlessly into the shortbread’s surface.
- Cooling Technique: Allow shortbread to rest in the pan after baking to help it set properly and prevent crumbling when cutting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Scottish-British
Nutrition
- Serving Size: 22
- Calories: 154
- Sugar: 3 g
- Sodium: 45 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg