Best 2 Salted Pistachio Shortbread Recipes
Indulge in a delightful symphony of flavors with our salted pistachio shortbread cookies, where the delicate crunch of shortbread harmonizes perfectly with the nutty richness of pistachios and a hint of salt. These cookies are not just a treat for your taste buds, but also a feast for your eyes, with their vibrant green hue adding a touch of elegance to any occasion.
Our collection of salted pistachio shortbread recipes caters to various dietary preferences and skill levels. Whether you're a seasoned baker or just starting your culinary journey, we have a recipe that suits your needs. From classic shortbread cookies to gluten-free and vegan variations, each recipe is carefully crafted to deliver the perfect balance of flavors and textures. Discover the joy of baking and savor the delightful combination of buttery shortbread, crunchy pistachios, and a sprinkle of salt in every bite.
PISTACHIO SHORTBREAD
Provided by Melissa Clark
Categories Food Processor Nut Dessert Bake Freeze/Chill Pistachio Vanilla Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 60 cookies
Number Of Ingredients 7
Steps:
- Mix flour, powdered sugar, and salt in processor. Add butter, pistachios, egg yolk, and vanilla. Using on/off turns, mix until moist ball forms. Transfer dough to work surface. Divide dough in half. Form each dough half into 8 x 1 1/4-inch log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic; refrigerate until firm, about 4 hours. DO AHEAD Can be made 5 days ahead; keep chilled.
- Preheat oven to 325°F. Slice logs into 1/4-inch-thick rounds, rolling log after every few slices to retain round shape. Place rounds on ungreased baking sheets, spacing 1 inch apart. Bake shortbread until barely golden, about 18 minutes. Cool shortbread on baking sheets. DO AHEAD Shortbread can be made up to 4 days ahead. Store shortbread in airtight container at room temperature.
SALTED PISTACHIO MERINGUES
Meringues, like people, come in all shapes and sizes: There are small, crunchy ones that look like sweet meringue kisses and big, pillowy Pavlovas that are piled high with whipped cream and fruit. Sometimes, I pipe meringue in the shape of mini tart shells, bake them until they're crisp, and fill them with ice cream and fruit. But my new favorite meringues, inspired by chef Yotam Ottolenghi, are these big messy clouds. I form them on a sheet pan with two big spoons, then I top them with chopped pistachios and flaked sea salt. They're crispy on the outside and taste like marshmallows inside. The different textures and the touch of salt make every bite an adventure. I promise if you make these, people will go crazy!
Provided by Ina Garten
Categories dessert
Time 2h
Yield 12 very large meringues
Number Of Ingredients 5
Steps:
- Preheat the oven to 400˚ F. Arrange two racks evenly spaced in the oven.
- Line a sheet pan with parchment paper and spread the sugar so it's a perfectly even thickness on the paper right to the edge of the sugar, leaving a border on the paper so the sugar doesn't spill onto the pan. Bake for 8 to 10 minutes, until the edges start to brown lightly. Watch carefully! Lower the oven to 250˚ F.
- Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Just before the sugar is ready, whisk the egg whites on high speed for 1 minute, until frothy. With the mixer on low, slowly add the hot sugar to the egg whites. (I use a large spoon at first, then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the egg whites are room temperature. (The bowl may still be warm.) The meringue will be very thick and glossy.
- Using two large serving spoons, scoop 6 very large, messy oval dollops of meringue onto each of two sheet pans lined with parchment paper, spacing them out because they will expand while they bake. Sprinkle the pistachios on top and bake for 1 1/2 to 2 hours (make sure your oven isn't above 250˚ F!), until the outsides of the meringues are crisp but not browned and the centers are still soft. Sprinkle with the fleur de sel and set aside to cool.
Tips:
- For optimal flavor, utilize unsalted butter and let it reach room temperature.
- Aim for a fine texture by thoroughly blending the butter and sugar.
- Incorporate the flour gradually to avoid overworking the dough, ensuring its crumbly consistency.
- Refrigerate the dough for enhanced flavor and texture, enabling easier handling.
- Ensure uniform baking by evenly distributing the dough onto the baking sheet.
- Keep an eye on the baking time, as overbaking can result in dry shortbread.
- Sprinkle the chopped pistachios on the shortbread immediately after baking, allowing them to adhere to the melted butter.
- Let the shortbread cool completely before slicing, ensuring clean and neat cuts.
Conclusion:
Salted pistachio shortbread is a delightful treat that combines the richness of butter, the sweetness of sugar, and the subtle saltiness of pistachios. Its crumbly texture and delicate flavor make it an ideal accompaniment to a cup of tea or coffee. With careful attention to the ingredients and baking process, you can easily create this delectable treat at home. Remember to use high-quality ingredients, chill the dough adequately, and bake the shortbread until it reaches a golden-brown color. Indulge in the delightful combination of flavors and textures that this classic shortbread recipe offers.
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