Pistachio Shortbread Recipe
This Pistachio Shortbread is a rich and buttery treat enhanced with the nutty flavor of pistachios and a subtle twist of pistachio instant pudding for extra moisture and taste. Baked at a low temperature to maintain a delicate crumb, this shortbread is both easy to prepare and perfect for serving as a refined dessert or snack.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 18 pieces 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Shortbread Base
- 1 cup butter, softened
- 3.4 oz pistachio instant pudding (small box)
- ¼ cup sugar
- 2 cups all-purpose flour
Toppings and Decoration
- ½ cup shelled and chopped pistachios
- Wilton Leaf Green Gel Food Coloring (optional, for visual coloring)
Instructions
- Preheat Oven and Prepare Pan: Heat your oven to 300°F (150°C). Grease an 8×8 inch baking pan thoroughly and set it aside to be ready for the dough.
- Mix Shortbread Dough: In a mixing bowl using a mixer, beat the softened butter, pistachio instant pudding mix, and sugar together until smooth and creamy. Gradually add the all-purpose flour and continue beating until the mixture forms a cohesive dough.
- Shape the Dough: Press the dough evenly into the prepared pan. Use your fingers or the back of a spoon to flatten and smooth the surface, making sure it is evenly spread across the pan.
- Add Pistachio Topping: Evenly press the chopped pistachio pieces into the top of the dough. This adds a lovely texture and nutty flavor to the shortbread.
- Score the Dough: With a knife, gently score the dough into 9 squares, then cut each square diagonally to create triangular shapes. Be careful not to cut all the way through the dough; just score it lightly to define the shapes before baking.
- Bake the Shortbread: Place the pan in the preheated oven and bake for 30 to 35 minutes until the shortbread is set and lightly golden around the edges.
- Cool and Serve: Let the shortbread cool in the pan for a few minutes after baking. Then carefully cut along the scored lines to separate the pieces. Allow the shortbread to cool completely in the pan before removing to prevent breaking.
Notes
- Using pistachio instant pudding mix adds moisture and a subtle pistachio flavor; do not substitute with plain pudding.
- The optional green gel food coloring can be added to the dough or pistachio pieces to enhance the pistachio color aesthetically.
- Ensure not to overbake; the shortbread should remain light and tender rather than crisp.
- Chilling the dough before pressing into the pan can help with texture but is not necessary.
- This recipe works well for gifting when wrapped in parchment paper or stored in an airtight container.
Keywords: Pistachio Shortbread, Shortbread Cookies, Pistachio Dessert, Butter Cookies, Nutty Shortbread, Easy Baked Treat
Find it online: https://topreci.com/pistachio-shortbread-recipe/
