Orange Pistachio Shortbread
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Chill
30 mins
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Servings
36 servings
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Calories
109 kcal
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Course
Baked Goods
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Cuisine
British
Orange Pistachio Shortbread
Description
This shortbread recipe blends softened unsalted butter with confectioners sugar and orange zest, folding in chopped pistachios and flour with kosher salt. Chilling the dough before rolling helps achieve clean cut shapes. The dough is rolled out 1/3 to 1/2 inch thick and cut into desired shapes or rectangles. Baking at 325 degrees Fahrenheit until the shortbread is pale golden produces a delicate, crumbly cookie with a nutty crunch.
The orange zest adds a bright citrus touch that pairs well with the pistachios' earthiness. Optional sanding sugar sprinkled before baking adds a gentle crunch and sparkle. Chocolate dipping adds richer flavor and decoration if desired. The cookies keep well stored in an airtight container.
Chilling the dough before cutting and baking is important for maintaining shape, especially on warm days. Pistachios can be chopped finer if preparing for chocolate-dipped versions, and cutter shapes or finger sizes affect quantity and baking time.
Ingredients
- 8 1/2 ounces all-purpose flour
- 1 cup butter room temperature, unsalted
- 3/4 cup confectioners sugar
- 1/2 teaspoon kosher salt
- 4 ounces pistachios divided
- 1 Tablespoon orange zest
- 1/4 cup sanding sugar (optional)
- 1/4 cup chocolate chopped or chips (optional)
Instructions
- Preheat oven to 325 degrees F.
- Cream butter until light and fluffy.
- Slowly add confectioner's sugar, scraping down sides. If dough is too sticky, add a little more flour. Add 3/4 chopped pistachios and zest of orange.
- Mix flour and kosher salt together and add flour to butter mixture, mixing just until incorporated. Don't over-mix!
- Flatten dough into a round or rectangular disk and chill 30 minutes. This is especially important on a warm day.
- Lightly flour a board and roll out the shortbread dough to a thickness of about 1/3 to 1/2". Cut into shamrock shapes, or if making fingers, roll into a large rectangle and cut into rectangles approximately 1" x 2".
- Bake on a silpat or parchment paper in center of oven for 20-25 minutes, or until a pale golden color.
- If desired, sprinkle shortbread with sanding sugar immediately.
- Cool completely on a wire rack
- Store shortbread in an airtight container.
Chocolate Dipped Shortbread
- Melt 1/4 cup chopped chocolate or chocolate chips over a double boiler or in the microwave for about 45 seconds, stirring occasionally.
- Dip one end of each shortbread finger in melted chocolate, then into 1/4 cup finely chopped pistachios.
Notes
- Chill the shortbread dough for at least 30 minutes, or longer for better shaping and cleaner cut cookies.
- Chop pistachios more finely if planning to dip cookies in chocolate for a smoother coating.
- The number of cookies made varies based on cutter shape or if cutting into finger rectangles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36servings
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 109kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 33mg | 1% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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