Pistachio Cardamom Shortbread
Inspired by the warm, aromatic spice markets of the Middle East combined with the rich buttery heritage of classic Scottish shortbread, this Pistachio Cardamom Shortbread is a delightful fusion. The earthy crunch of pistachios perfectly complements the fragrant notes of cardamom, creating a cookie that's not only an indulgent treat but also a journey to exotic lands with every bite.
Equipment
- Mixing Bowl
- Electric Mixer
- Baking sheet
- Parchment Paper
- Rolling pin
- Sharp knife
Ingredients
- 1 cup unsalted butter softened
- 0.5 cup powdered sugar sifted
- 1.5 cup all-purpose flour sifted
- 0.5 teaspoon ground cardamom
- 0.25 teaspoon salt
- 0.75 cup chopped pistachios unsalted, shelled
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and sifted powdered sugar until light and fluffy, using an electric mixer at medium speed.
- Gradually add in the sifted flour, ground cardamom, and salt, beating on low speed until the dough just comes together.
- Fold in the chopped pistachios until uniformly distributed throughout the dough.
- Turn the dough out onto a lightly floured surface. Use a rolling pin to flatten it to about a 1/2 inch thickness.
- Cut the dough into rectangles or use a cookie cutter for desired shapes, then transfer the pieces to the prepared baking sheet.
- Bake in the preheated oven for 25-30 minutes or until the edges are golden brown. Allow to cool on a wire rack.
Notes
Lori’s Tips:
- For an extra burst of flavor, consider adding a teaspoon of orange zest to the dough.
- If pistachios are unavailable or costly, walnuts or pecans can be used as an alternative, though it will change the flavor profile.
Nutrition
Calories: 128kcalCarbohydrates: 10gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 20mgSodium: 26mgPotassium: 50mgFiber: 1gSugar: 3gVitamin A: 246IUVitamin C: 0.1mgCalcium: 8mgIron: 1mg
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