The egg-free shortbread cookies with pistachio and red berries look like they came straight from a patisserie.
And in part, they did, because this is the recipe that master pastry chef Rinaldini shared on his social media page some time ago, and I finally managed to make them.
Crumbly, delicious, and perfectly balanced in flavor, these cookies have received a lot of praise at home and at the office where, as you know, I often bring my sweet creations.
They are beautiful to look at, delicious to eat, and can be made in a few minutes in a bowl, without mixers or electric whisks; they contain no eggs and can be stored for a long time in a cookie tin.
And if you’re thinking of a handmade gift, with these egg-free shortbread cookies with pistachio and red berries you’re really on the safe side.
OTHER INTERESTING RECIPES:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 6 Minutes
- Portions: 40Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Here is the list of ingredients just as the pastry chef gave us, but I used half the amount.
- 2 cups all-purpose flour
- 1 cup butter
- 2/3 cup dried cranberries
- 2/3 cup chopped pistachios
- 1/2 cup powdered sugar
- 1/2 tsp fine salt
- vanilla (in paste or extract)
Tools
- Baking Mats
Steps
Pour the powdered sugar, softened butter, salt, and vanilla into the bowl.
Crush the butter with a fork and turn everything into a cream.
Add the flour, chopped pistachios, and dried red berries. The dough is easy to work with and comes together in a few minutes.
Place the dough on parchment paper, form a log, roll tightly, close the ends of the paper like a candy, and place in the refrigerator for an hour or more, if needed.
Cut the discs and place them on a baking sheet lined with a perforated mat or parchment paper.
With half the amount, you get about 20 pieces. Bake in a preheated oven at 320°F fan-forced for no more than 12/13 minutes or static at 340°F for about 15 minutes.
Tips
The dough can be worked in a mixer. The order of ingredient addition remains the same. Work the softened butter with the sugar, salt, and vanilla using the paddle attachment. Add the flour, chopped pistachios, and dried berries, and as soon as the dough is formed, stop the machine and proceed as per the recipe.
FAQ (Questions and Answers)
Can the butter be reduced?
The recipe is from a great master pastry chef and is perfectly balanced. The crumbly texture is due to the butter, especially since there are no eggs.
