Pistachio Shortbread
Pistachio Shortbread is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Pulse pistachios in a food processor until finely ground but not a paste, about 30 seconds.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPulse pistachios in a food processor until finely ground but not a paste, about 30 seconds.
Add flour, sugar, butter, salt, and vanilla; pulse until mixture is the consistency of cornmeal.
With machine running, drizzle in 2 tablespoons ice water (a crumbly dough should form; do not overprocess).
Transfer dough to a sheet of parchment paper and pat into a rectangle.
Top with another sheet of parchment and roll out to a 12x8" rectangle.
Transfer dough (in parchment paper) to a baking sheet and chill until firm, about 1 hour.
Place racks in upper and lower thirds of oven; preheat to 350°F.
Remove top sheet of parchment paper from dough and discard.
Cut dough lengthwise into 8 equal strips, then each strip crosswise into quarters, forming 32 rectangles.
Place rectangles on 2 parchment-lined baking sheets, spacing 1" apart.
Bake shortbread until golden brown, rotating sheets halfway through, 18-20 minutes.
Transfer to wire racks; let cool.
DO AHEAD: Shortbread can be made 5 days ahead.
Store airtight at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.