Best 2 Rose Pistachio Shortbread Recipes
Indulge in the delightful symphony of flavors and textures with our delectable Rose Pistachio Shortbread. This exquisite treat, originating from the heart of Persia, captivates the senses with its vibrant hues, aromatic essence of rose, and the nutty richness of pistachios. Embark on a culinary journey as we present a collection of Rose Pistachio Shortbread recipes, each offering a unique twist on this classic confection. From traditional Persian cookies adorned with rose petals to delightful shortbread bars infused with pistachio and cardamom, our recipes cater to diverse tastes and preferences. Prepare to tantalize your taste buds and immerse yourself in the enchanting world of Rose Pistachio Shortbread.
Here are our top 2 tried and tested recipes!
ROSE PISTACHIO SHORTBREAD
I don't think you will find a prettier version of shortbread than this. Flecked with specks of green pistachio and pink rose petals, it's easy to make yet gorgeously impressive. Dried rose petals can be found online or in specialty spice shops.
Provided by Diana Moutsopoulos
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 2h35m
Yield 24
Number Of Ingredients 7
Steps:
- Combine flour, confectioners' sugar, and salt in a bowl. Add cubed butter and rub everything together until mixture resembles fine bread crumbs. Add egg yolk and combine until a solid ball of dough is formed. Work in pistachios and rose petals.
- Roll dough into a log, approximately 1 inch in diameter and 10 inches long. Wrap in plastic wrap and chill in the fridge for 2 hours, or up to 5 days if making ahead.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Remove plastic wrap from dough once it's chilled and solid. Unwrap and slice into 1/4-inch rounds and place on the prepared baking sheet.
- Bake in the preheated oven until shortbread has a light golden color, about 15 minutes. Cool and store in an airtight container.
Nutrition Facts : Calories 50.9 calories, Carbohydrate 4.9 g, Cholesterol 15.3 mg, Fat 3.2 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 11.5 mg, Sugar 1.6 g
PISTACHIO-ROSE SHORTBREAD SQUARES
This dough benefits from an overnight rest in the fridge, so plan accordingly. Freeze-dried raspberries are available at many grocery and health food stores; if unavailable, omit and use more sanding sugar for the coating.
Provided by Tara O'Brady
Categories Cookies Holiday 2018 Butter Tea Egg Lemon Vanilla Pistachio Raspberry Christmas Dessert Bake
Yield Makes about 50
Number Of Ingredients 12
Steps:
- Whisk flour, baking powder, and salt in a medium bowl.
- Using an electric mixer on medium-high speed, beat powdered sugar and butter in a large bowl until aerated and pale, about 3 minutes. (Alternatively, use a stand mixer fitted with the paddle attachment.) Scrape down sides of bowl, then beat 2 minutes more. Reduce mixer speed to medium, add egg, and beat until well incorporated. Add tea, lemon zest, and vanilla and beat, scraping down sides of bowl, until combined, about 30 seconds more.
- Reduce mixer speed to low and beat in dry ingredients, followed by pistachios. Stir dough a few times with a spatula, making sure to get to bottom of bowl.
- Turn out dough onto a clean work surface and divide into quarters. Working one quarter at a time, place dough on a sheet of parchment paper and pat with your hands into a log, then pull the parchment up around the log and, using the parchment to help contain the dough, press it firmly against your work surface, rotating and squaring off edges until you have a long 1"-thick rectangle. Wrap parchment-wrapped dough tightly in plastic wrap and chill at least 3 hours.
- Place racks in upper and lower thirds of oven; preheat to 325°F. Line 2 rimmed baking sheets with parchment paper. Unwrap dough and let sit at room temperature 10-15 minutes.
- Pulverize raspberries into a fine powder in a food processor or spice mill. Transfer to a plate and mix in sanding sugar.
- Roll dough in raspberry sugar, pressing with your hands to adhere. Using a thin, sharp knife, cut into 1/3"-thick slices, rotating rectangle a quarter turn after each slice to help maintain its shape. Arrange slices on prepared baking sheets, spacing 1/2" apart. Bake cookies, rotating pans top to bottom and front to back halfway through, until opaque and barely golden, 14-16 minutes. Transfer pans to wire racks and let cool.
- Do Ahead:
- Dough can be made 4 days ahead. Keep chilled. Cookies can be made 1 week ahead. Store in an airtight container at room
Tips:
- Use a food processor: A food processor makes quick work of combining the ingredients for the shortbread dough. If you don't have a food processor, you can use a pastry blender or two forks to mix the ingredients together.
- Chill the dough: Chilling the dough before baking helps to prevent it from spreading too much in the oven. This will result in a more crisp and crumbly shortbread cookie.
- Use a sharp knife to cut the shortbread: A sharp knife will help you to make clean, even cuts in the shortbread. This will make the cookies look more professional and appealing.
- Decorate the shortbread with rose petals and pistachios: Rose petals and pistachios add a beautiful and festive touch to these shortbread cookies. You can also use other edible flowers or nuts, such as lavender or almonds.
Conclusion:
Rose pistachio shortbread cookies are a delicious and elegant treat that are perfect for any occasion. They are easy to make and can be decorated in a variety of ways. With their beautiful pink color and delicate flavor, these cookies are sure to impress your guests. So next time you're looking for a special cookie to make, give these rose pistachio shortbread cookies a try.
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