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