Pistachio shortcrust cookies are an alternative to classic shortcrust that can be used as a base for various desserts. The preparation is really simple: just replace some of the all-purpose flour with pistachio flour. The rest of the ingredients are more or less the same, but they can vary depending on the type of shortcrust you want to achieve. Shortcrust pastry is the most used base in pastry and can be made in various flavors, for example, you can replace pistachio with other flours like almond, coconut, walnut, chestnut, coffee, cocoa, cinnamon, turmeric, and much more. In this recipe, I made larger cookies with both pistachio and classic flavors, and then I dipped them in dark chocolate, but you can also enjoy them with just some powdered sugar. So, you just have to try them!!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 16 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 2/3 cups cake flour
- 1 cup pistachio flour
- 1 egg
- 1 egg yolk
- 8 tbsp clarified butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- powdered sugar
- dark chocolate
Tools
- Cookie Cutter
- Rolling Pin
- Parchment Paper
- Baking Sheet
Steps
In the stand mixer, place the flours and cold butter in pieces, start the machine and let the butter absorb, making the flour sandy.
Then add the egg, sugar, egg yolk, and vanilla extract. Knead for a few minutes until the dough is compact, then turn off and pour the mixture onto a surface and wrap it in plastic wrap. Let the dough rest in the fridge for 1 hour.
After the time has passed, take the dough and roll out a sheet between two sheets of parchment paper. Use the cookie cutters you have chosen to cut the dough until finished.
Cover the baking sheet with parchment paper and arrange the cookies. Bake at 356°F in a preheated fan oven for 20 minutes.
The pistachio shortcrust cookies are ready!
If you like, melt some dark chocolate to dip them in and let them dry at room temperature, or you can enjoy them with just powdered sugar.
Storage
You can store the shortcrust cookies in a closed container for up to seven days.
