Pistachio Shortbread Recipe
- 3/4 cup shelled, unsalted pistachios
- 1/2 cup plus 2 teaspoons granulated sugar
- 1/4 teaspoon fine salt
- 1 cup all-purpose flour
- 8 tablespoons cold unsalted butter (1 stick), cut into small pieces, plus more for coating the pan and parchment
- 1 teaspoon finely grated lemon zest (from about 1 medium lemon)
- Heat the oven to 325 degrees F and arrange a rack in the middle.
- Cut a 22-inch-long piece of parchment paper and fold over the edges so it measures 8 inches wide; set it aside.
- Coat an 8-by-8-inch metal baking pan with butter and line it seam-side down with the parchment (the 2 long ends will hang over the edges).
- Be sure to fit the parchment as smoothly as possible into the pan, snugly creasing it into the corners.
- Coat the bottom of the parchment with more butter and set the pan aside.
- Place the pistachios in a large frying pan over medium heat and toast, stirring occasionally, until they are aromatic and slightly golden, about 10 to 15 minutes.
- Remove them from the pan and allow to cool for 10 minutes.
- Combine 1/2 cup of the pistachios, 1/2 cup of the sugar, and the salt in a food processor.
- Process until the pistachios are ground and the mixture resembles coarse sand, about 30 seconds.
- Add the flour and pulse to combine, about 10 (1-second) pulses.
- Add the measured butter and lemon zest and pulse again until the dough is just blended and comes together, about 10 (1-second) pulses.
- Add the remaining 1/4 cup of whole pistachios and pulse until they are broken up into pieces about the size of peppercorns, about 10 (1-second) pulses.
- Pour the mixture into the prepared pan and, using the base of a measuring cup or a glass, press it evenly into the pan.
- Use a fork to prick the shortbread gently all over the surface.
- Sprinkle the top of the shortbread evenly with the remaining 2 teaspoons of sugar.
- Bake until light golden brown, about 35 to 40 minutes.
- Transfer the pan to a wire rack and allow the shortbread to cool for 15 minutes.
- To remove, grip the parchment hanging over the edges and pull the shortbread out of the pan.
- Transfer it to a cutting board and remove and discard the parchment.
- Using a serrated knife, cut the warm shortbread into 1-by-2-inch rectangles.
- Allow to cool completely before serving, about 10 minutes.
pistachios, sugar, salt, flour, cold unsalted butter, lemon zest
Taken from www.chowhound.com/recipes/pistachio-shortbread-10917 (may not work)