Almond & pistachio shortbreads

These are biscuits to come back to again and again: tasty, easy shortbreads and really rather special, these shortbreads are sure to be a hit whether smothered in chocolate or not.

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Good shortbread is one of life’s foodie pleasures; I love making shortbread, either plain or with an element or two of embellishment!

The inclusion of pistachios and almond extract gives a dough that is reminiscent of marzipan in terms of aroma, with what I think is a beautiful flavour.

Recipe: almond & pistachio shortbreads – makes about 12

Pistachio & almond shortbreads

Shortbread dough:

• 120g plain flour
• 90g soft unsalted butter
• 60g sugar
• 1 teaspoon good quality almond extract
• a pinch of salt
• 30g pistachios, crushed

To finish:

• dark or milk chocolate, melted
• a few chopped pistachios

(1) Pre-heat the oven to 150C (fan).

(2) Put the shortbread dough ingredients into a food processor and pulse gently to break everything down initially and until it just starts to clump together.

(3) Empty onto the work surface and knead lightly to form a soft ball. Flatten down and wrap in clingfilm or a clean tea towel. Chill for about 30 minutes.

(4) Roll out to about 5mm thick between two sheets of greaseproof: this  makes it easier to roll and cut. Use the greaseproof to line a baking sheet.

(5) Cut out circles or shapes of choice using a cutter and transfer to a baking sheet lined with the greaseproof. I used a 6cm cutter and got 12 shortbreads, including re-rolling the trimmings.

(6) Prick the surface a few times to stop them rising too much and bake for about 12-14 minutes until very pale golden but watch them carefully after 12 minutes, so they do not get too dark.

NB: they will spread a little as they back so if want very neat shortbreads, place the cutter back over each biscuit as soon as they come out of the oven: the excess trimming are great to eat!

(7) Place then carefully to on a wire rack using a palette knife, where they will crisp up as they cool.

(8) Dip fully or partially in the melted chocolate and sprinkle over a few pistachios. Leave to set on greaseproof.

Author: Philip

Finalist on Britain’s Best Home Cook (BBC Television 2018). Published recipe writer with a love of growing fruit & veg, cooking, teaching and eating good food. View all posts by Philip