Best 2 Pistachio Orange Shortbread Recipes
Indulge in the delightful symphony of flavors with our tantalizing Pistachio Orange Shortbread recipe. These delectable cookies are a perfect blend of buttery shortbread crust, tangy orange zest, and the nutty crunch of pistachios. For a festive twist, try our Cranberry Orange Shortbread variation, where dried cranberries add a burst of tartness and color. If you prefer a gluten-free option, our Gluten-Free Pistachio Orange Shortbread recipe has you covered, delivering the same delightful taste without compromising on texture. And for those who love a classic, our Traditional Shortbread recipe offers a timeless treat with a simple yet irresistible combination of butter, sugar, and flour.
Here are our top 2 tried and tested recipes!
PISTACHIO ORANGE SHORTBREAD
The "short" in shortbread refers to the texture of the pastry-crumbly, crisp and buttery. But shortbread is also easy, the perfect cookie to make when you're short on time. The dough comes together in minutes, pats out into one sheet, and is baked, no scooping or portioning to worry about. Just speedy cookies for anyone with a short attention span. (I can't stop.) If you only have a 9 1/2-inch tart pan, feel free to use it; the shortbread will be slightly thicker and will need to bake a few extra minutes.
Provided by Samantha Seneviratne
Categories dessert
Time 2h20m
Yield 12 to 16 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter an 11-inch fluted tart pan with a removable bottom. In a large bowl, with an electric mixer on medium, beat the butter and sugar until combined and fluffy, about 2 minutes. Add the egg yolks and orange zest and beat until combined. Beat in the flour, salt and baking powder. Add the pistachios and beat just until evenly distributed.
- Tip the dough into the prepared pan and press it into an even layer. Freeze until firm, about 15 minutes.
- Sprinkle the top of the dough with sanding sugar and bake on a rimmed baking sheet until the shortbread is golden brown and set, 20 to 25 minutes. Transfer the baking sheet holding the tart pan to a rack to cool for a few minutes. While the dough is still warm, remove the pan edges and cut the cookie into wedges. Let cool completely.
- Carefully separate the wedges and set them on a work surface. Drizzle with melted chocolate. Let stand at room temperature until the chocolate has set, about 1 hour.
ORANGE-CHOCOLATE SHORTBREAD COOKIES WITH PISTACHIO
Steps:
- Set racks in the upper and lower thirds of an oven, and preheat to 325 degrees. In the bowl of a standing mixer, fitted with a paddle attachement, beat the butter and sugars on medium speed for about ten minutes, or until the mixture is light in color, and very soft and fluffy. Stir in the orange oil and zest. In a separate bowl, measure out and then sift the flour. Fold the flour into the batter by hand, taking caution not to overmix. Place a handful of the dough at a time on a lightly floured work surface. With a lightly floured hand, pat each piece down to 3/8-inch thick. Connect each piece to the next, making a rough rectangular shape. If the dough sticks, loosen it with a small paddle knife or spatula. Try to use the flour sparingly. Cut the dough, using a round metal cutter, about 2 inches in diameter. Transfer the cut pieces onto the prepared pans, spacing about 1 1/2 inches between each. Press remaining scraps together and continue cutting until there are no scraps left. Bake the shortbreads for 15-20 minutes, rotating the cookie sheets from bottom to top shelves half-way through the cooking process. The cookies will be pale golden in color when they are done. Allow to cool for two minutes on the cookie sheets, then transfer to a cooling rack. Melt the chocolate over a double boiler. Meanwhile, spread chopped pistachios out upon a large plate. Clear a space next to the plate of pistachios for the bowl of melted chocolate, and on the other side, for parchment paper to set the finished cookies on. Once the cookies are completely cool, dip the bottoms (about one third of the way up) in the melted chocolate. Immediately dip melted chocolate portion of the cookie in the pistachios. Set the finished cookies on a piece of parchment, and allow the chocolate to harden. Store in a tightly-covered container.
Tips:
- Use high-quality ingredients. This will make a big difference in the flavor of your shortbread. Look for fresh, ripe oranges and pistachios, and use unsalted butter and flour.
- Chill the dough before baking. This will help the shortbread hold its shape and prevent it from spreading too much in the oven.
- Bake the shortbread until it is golden brown on the edges. This will ensure that it is cooked through without being overcooked.
- Let the shortbread cool completely before serving. This will allow the flavors to develop and the texture to firm up.
Conclusion:
These pistachio orange shortbread cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are buttery, crumbly, and full of flavor, and the combination of orange and pistachio is simply irresistible. Whether you are serving them at a party or enjoying them as a snack, these cookies are sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
