Another cornerstone of pastry, we knead the pistachio shortcrust pastry in a bowl, by hand with the help of a fork.
Very fragrant and a beautiful green color, pistachio shortcrust pastry is perfect for making both tarts and cookies.
Easy to make, just don’t handle the ingredients too much to avoid compromising the final result. I have used this type of shortcrust on various occasions and especially during this period also to make little cookies to give as gifts.
Few ingredients, always the same: eggs, butter, sugar, and flour, to which pistachio flour is added, giving us a really delicious base with its aroma and color.
Check what’s missing in your pantry and dive into the magical world of pistachio shortcrust pastry.
READ THE TIPS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 large egg
- 1/2 cup granulated sugar
- 7 tbsp butter (slightly salted)
- 1 3/4 cups all-purpose flour
- 1 cup pistachio flour
Steps
Use slightly softened butter, not completely cold from the fridge.
Place the butter cut into small pieces and the sugar in a large bowl.
Mix the ingredients together using your fingertips.
Beat the egg and add it to the other ingredients.
Mix with a fork to incorporate the egg.
Add the sifted flour to avoid impurities.
Finally, add the pistachio flour.
Quickly work the shortcrust pastry and form a dough ball.
Wrap the dough ball in parchment paper and refrigerate for at least 2 hours, or freeze if not needed.
Tips:
Unlike classic shortcrust pastry, here it’s better to use cold butter or take it out of the fridge 5 minutes before.
Do not overwork the ingredients, so we ensure that our pistachio shortcrust pastry will be nice and elastic.
Make sure the egg’s weight doesn’t exceed 50 g. So, break the egg into a small container and beat it slightly. This way, it’s easier to remove any excess.
