Pistachio Shortbread
This is the most delectable pistachio shortbread. It's sure to melt-in-your-mouth and leave you wanting more!
Equipment
- electric hand mixer or a stand mixer!
Ingredients
- ¼ cup pistachio paste
- 2 sticks softened butter I use salted, but unsalted will work too!
- ¾ cup powdered sugar a heaping ¾ cup
- 2 cups plus 2 tbsp all purpose flour
- ½ tsp almond extract
- ½ tsp vanilla extract
- 1-2 tbsp granulated sugar optional*
Instructions
- Preheat the oven to 325°F. Grease and/or line an 8x8 inch glass baking pan with parchment paper.
- In a medium bowl, beat the butter with a hand mixer for about 1 minute.
- Next, beat the pistachio paste into the butter until fully combined and smooth.
- Add the extracts and powdered sugar.
- Next, slowly beat in the flour. Add one cup at a time, followed by the additional 2 tbsp of flour. The dough should be thick and look like large dough crumbs.
- Press the shortbread into the greased or lined baking pan. Smooth the top before poking holes in the top with a fork. This helps the shortbread keep a flat surface during baking.
- Sprinkle the granulated sugar on top of the shortbread. Bake for 25 minutes or until the edges begin to turn a golden brown.
Notes
*The granulated sugar is not necessary for this recipe, but it does add such a beautiful sparkle that is traditional to shortbread. It also provides a addicting crunch;)