Salted Pistachio Shortbread
This is one of those rare doughs that’s better when made in a food processor. Dense, buttery, salty and nutty, the cookies call for pistachios, but swap in walnuts, pecans or hazelnuts, if you prefer. One thing to note: These cookies are best sliced after baking, not before. Fresh out of the oven, the cookie is very tender and easy to cut. Do it almost immediately, as the baked cookie hardens quickly. The result is an extremely pleasing arrangement of crisp-edged triangles that may look just a little like a Danish modernist interpretation of a Christmas tree.
- Serves: 24 persons
- ¾cup/95 grams shelled, raw pistachios, almonds, hazelnuts or walnuts
- ⅓cup/40 grams confectioners’ sugar, plus more for dusting (optional)
- ½cup/115 grams unsalted butter (1 stick)
- ½teaspoon kosher salt
- ¾cups/95 grams all-purpose flour
- Nonstick spray or softened butter, for greasing
- Flaky salt
Step 1Heat oven to 350 degrees.
Step 2Process pistachios in a food processor until finely ground. Remove 2 tablespoons and set aside.
Step 3Add confectioners’ sugar, butter and salt and pulse until well combined. Add flour and process until a slightly sticky dough forms (if your food processor is having trouble here, just dump dough out onto a counter or a bowl and mix by hand until no dry spots remain).
Step 4Lightly grease a 9-inch springform pan or tart pan with a removable bottom with nonstick spray or softened butter and line the bottom with a circle of parchment paper.
Step 5Press dough into the pan into an even layer (you can use your hands, or use the bottom of a measuring cup to press dough into an even layer). Dust with confectioners’ sugar and sprinkle with reserved 2 tablespoons ground pistachios and flaky salt.
Step 6Bake until cookie is just golden around the edges and dough is baked through, 17 to 22 minutes.
Step 7Once cookie is out of the oven, remove from springform or tart pan. Dust with more confectioners’ sugar, if you like. Before it cools, slice cookie into 24 thin wedges (start by cutting the circle into quarters, then slice each quarter in half, then each half into thirds to get nice, thin triangles.
Step 8Let cookies cool completely before transferring them (they will be soft and easily broken if moved before cooled).