This is a « declinaison » of vanilla Kipferl posted here. It just happened that I had some pistachio powder from this batch and I wanted to finish the jar…
So here we are with a melt-in-the-month pistachio shortbread. You can replace pistachio by almond or hazelnut, and why not a “praline” made of 50% hazelnut and 50% almond.
About 20 biscuits
Prep: 15 min – Resting time: 1 hour min- baking time: 15 min
- 140g flour
- 60 g ground pistachios (or pistachio paste, crumbled)
- 120 g of soft butter
- 35 g of sugar
- 1 vanilla paste (or vanilla pod)
- A good pinch of salt
Preheat oven to 170 ° C.
Work the sugar with the butter. Add the remaining ingredients. Mix together with a wooden spoon or your fingers until you have a homogeneous mixture. Form a ball. Cut the dough into 4 parts.
On a floured work surface, shape 2 long sausages of 2 cm thick. Place in the fridge or freezer for about 1 hour.
Cut into circles of 5 to 8 mm thick. Place them on a baking sheet, covered with parchment paper.
Bake for 15 minutes or until lightly golden from the corners.
Let the cookies cool slightly and then sprinkle a generous shot of icing sugar.
This type of sablé/shortbread is best eaten within the first 72h after baking.