Description
Pistachio Delight Shortbread brings Mediterranean elegance to classic cookie craft with nutty richness and delicate crumble. Buttery pistachios and gentle sweetness meld seamlessly, offering you a luxurious moment of pure culinary pleasure.
Ingredients
Scale
Primary Ingredients:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 box (3.4 ounces/96 grams) pistachio instant pudding mix
Complementary Ingredients:
- ¼ cup granulated sugar
- ½ cup shelled pistachios, finely chopped
Optional Ingredient:
- A few drops of Wilton Leaf Green Gel Food Coloring
Instructions
- Prepare the baking environment by heating the oven to 300°F (150°C) and positioning the rack in the center. Thoroughly coat an 8×8-inch baking pan with butter or non-stick cooking spray.
- In a large mixing bowl, cream together room-temperature butter, pistachio pudding mix, and granulated sugar using an electric mixer. Beat at medium speed until the mixture becomes light, fluffy, and uniform in texture.
- Sift the all-purpose flour into the butter mixture gradually. Fold and mix until a cohesive, soft dough forms. If desired, introduce a few drops of green food coloring and blend until the color is evenly distributed throughout the dough.
- Transfer the dough to the prepared baking pan. Use clean fingers or a flexible spatula to press the mixture uniformly, ensuring an even layer that reaches all corners and maintains consistent thickness.
- Scatter finely chopped pistachios across the surface of the dough. Gently press the nuts into the dough to secure them, creating a decorative and crunchy topping.
- With a sharp knife, delicately trace guidelines to divide the dough into 9 equal squares. For more petite servings, create additional diagonal cuts within each square, taking care not to slice completely through the dough.
- Place the pan in the preheated oven and bake for 30-35 minutes. The shortbread is ready when the edges turn a light golden brown and the center appears set but not darkened.
- Remove the pan from the oven and allow the shortbread to rest for 10-15 minutes. This brief cooling period helps the shortbread firm up and makes cutting easier. Carefully follow the pre-scored lines to separate the pieces. Let the shortbread cool completely at room temperature before removing from the pan.
Notes
- Prep ahead and ensure all ingredients are at room temperature for smooth mixing and consistent texture.
- Choose high-quality butter and pistachio pudding mix to enhance the rich, nutty flavor profile.
- Green food coloring is optional but creates a delightful visual appeal matching the pistachio theme.
- Gently press nuts into the dough surface to prevent them from falling off during baking.
- Score the dough before baking to create clean, professional-looking shortbread pieces.
- Cool completely in the pan to maintain structural integrity and prevent crumbling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Scottish-British
Nutrition
- Serving Size: 24
- Calories: 152 kcal
- Sugar: 4 g
- Sodium: 68 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg