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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 18 |
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Buttery cookies flecked with bright green nuts Ingredients:
3/4c shelled,unsalted pistachios |
1/2c granulated sugar,plus 2tsp. for sprinkling |
1/2tsp. kosher salt |
1c all-purpose flour |
8tbs. cold unsalted butter(1 stick),cut in small pieces |
1tsp lemon zest |
Directions:
1. Heat oven to 325 and arrange rack in the middle. Butter an 8x8 baking dish
2. Toast pistachios in large frying pan over medium heat,stirring occasionallyuntil they are aromatic and slightly golden,about 10-15 mins.. Remove from the pan and allow to cool at least 10 mins. before proceeding.
3. Combine 1/2c of the pistachios,1/2c sugar and salt in a bowl of a food processor. Pulse until pistachios are ground and mixture
4. resembles sand,about 20 times. Add flour and pulse again to combine. Add butter and zest and pulse again until dough is just blended and comes together. Add remaining whole pistachios and pulse so they are just broken up,about 5-10 times.
5. Using the base of aa measuring cup or a glass,press mixture evenly into prepared pan. Use a fork to prick shortbread all over the surface. Sprinkle remaining 2 tsp. sugar over the top. Bake until shortbread is lightly golden and dry to the touch,about 35-40 mins.
6. Remove from oven and cool in pan for about 15 mins. Remove from pan by inverting shortbread onto cutting board,flip over again and cut hot shortbread into 1-2 rectangles with a serrated knife. Allow to finish cooling before serving.
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