Pistachio Shortbread Cookies (Gluten-Free & Dairy-Free Option) (Edit recipe)

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Buttery, tender, and filled with real pistachio flavor, these pistachio shortbread cookies are crisp on the edges and melt-in-your-mouth soft. An easy, elegant cookie perfect for an afternoon tea.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

10 minutes

INGREDIENTS

8

Serves: 24

Ingredients

1 cup Butter, Salted, room temperature *regular or plant-based
1 cup Granulated White Sugar
.5 tsp Almond Extract
2 cups All Purpose Flour, can sub gluten-free 1:1 baking blend
.75 cup Pistachios, Raw, shelled
2 Tbsp Cornstarch, (16g)
.5 tsp Sea Salt, fine
1 Tbsp Dark Chocolate, optional:, glittery sugar, & crushed pistachios for decor, melted

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F and prepare two large cookie sheets with parchment paper.
In a blender or food processor, combine the flour, pitachios, sugar, cornstarch, and salt and blitz/blend until a coarse sand-like texture is achieved. Be careful not to over-blitz/blend as the pistachios will turn into butter.
In a stand or hand mixer, add in the butter and almond extract and beat together on high until light and fluffy. This should take approximately 2 minutes.
Add in the pistachio flour mixture and mix on low until fully combined. The mixture will be crumbly at first. Keep mixing until a dough forms and pulls away from the sides of the bowl.
On a clean countertop lightly dusted with powdered sugar, roll the dough into a rectangle about 1/4 inch thick. Cut into the desired cookie shape(s) and transfer to the prepared baking sheet.
Re-roll the cookie dough scraps and cut cookies until all of the dough is used.
Bake for 8-10 minutes or until the edges are just set. Be careful not to overbake, as they will be dry and crumbly. Allow the cookies to cool on the baking sheet for 5 minutes before removing them to a wire rack to fully cool.
If desired, drizzle on the melted dark chocolate and sprinkle some of the sparkly sugar and crushed pistachios on the chocolate. Enjoy!
Store leftover cookies in an airtight container at room temperature for up to 3 days, in the fridge for 5 days, or frozen for up to 3 months.

Notes

Be careful not to overbake these cookies, as they will be dry and crumbly. The edges should be just set, and the center appears to be underbaked. If the edges have turned gold, they are overbaked.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	174
Fat:	9 g
Carbohydrates:	19 g
Protein:	2 g
Cholesterol:	20 g
Sodium:	115 mg
Fiber:	0 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.