Homemade Pistachio Shortbread Recipe

Introduction

Enjoy the delicate crunch and unique flavor of homemade pistachio shortbread. This buttery treat combines the nutty goodness of pistachios with a soft, crumbly texture perfect for any occasion.

Ingredients

• 1 cup butter, softened
• 3.4 oz pistachio instant pudding (small box)
• ¼ cup sugar
• 2 cups all-purpose flour
• ½ cup pistachios, shelled and chopped
• Wilton Leaf Green Gel Food Coloring (optional)

Instructions

1. Step 1: Preheat your oven to 300°F (150°C). Grease an 8×8-inch baking pan and set it aside.
2. Step 2: In a mixer, beat together the softened butter, pistachio pudding mix, and sugar until well combined.
3. Step 3: Gradually add the all-purpose flour and continue beating until the mixture forms a dough.
4. Step 4: Press the dough evenly into the prepared pan, smoothing the surface with your fingers or the back of a spoon.
5. Step 5: Press the chopped pistachio pieces gently into the top of the dough for added texture and flavor.
6. Step 6: Using a knife, lightly score the dough to create 9 squares, then cut each square into triangles. Be careful not to cut all the way through the dough; this just helps with portioning after baking.
7. Step 7: Bake in the preheated oven for 30-35 minutes, until the edges are lightly golden.
8. Step 8: Let the shortbread cool for a few minutes, then cut fully along the scored lines while still in the pan. Allow it to cool completely before removing the pieces.

Tips & Variations

• Add a few drops of Wilton Leaf Green Gel Food Coloring to the dough for a festive green tint that enhances the pistachio theme.
• For extra crunch, toast the pistachios lightly before chopping and pressing them into the dough.
• Substitute the pistachio instant pudding with almond or vanilla pudding for a different flavor twist.

Storage

Store the pistachio shortbread in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies wrapped well for up to three months. To reheat, thaw at room temperature and enjoy as is, as shortbread is best served at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pistachios instead of instant pudding?

The pistachio instant pudding adds both flavor and texture to the dough, but you can substitute with ground fresh pistachios combined with a bit of extra flour. Keep in mind this may slightly change the consistency and flavor.

Why do I score the dough before baking?

Scoring the dough lightly before baking helps you easily cut the shortbread into portions once it’s baked and cooled, without breaking the delicate texture.

Homemade Pistachio Shortbread Recipe

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★★★★★

4.6 from 108 reviews

This Homemade Pistachio Shortbread recipe offers a unique twist on classic shortbread by incorporating pistachio instant pudding and chopped pistachios for enhanced flavor and texture. Soft, buttery, and subtly nutty, these shortbread squares are perfect for tea time or as a delightful dessert.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 9 squares (each cut into 2 triangles, total 18 pieces) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Shortbread Dough

• 1 cup unsalted butter, softened
• 3.4 oz pistachio instant pudding mix (small box)
• ¼ cup granulated sugar
• 2 cups all-purpose flour

Toppings

• ½ cup pistachios, shelled and chopped
• Wilton Leaf Green Gel Food Coloring (optional, for color enhancement)

Instructions

1. Preheat Oven and Prepare Pan: Heat your oven to 300°F (150°C). Grease an 8×8 inch baking pan thoroughly and set it aside to ensure the shortbread does not stick.
2. Mix Butter, Pudding, and Sugar: In a mixing bowl or stand mixer, beat together the softened butter, pistachio instant pudding mix, and sugar until well combined and creamy. This will create a flavorful, smooth base for your dough.
3. Add Flour and Form Dough: Gradually add the all-purpose flour to the butter mixture and continue to beat until the mixture begins to come together and form a dough. Be careful to not over-mix to maintain a tender texture.
4. Press Dough into Pan: Transfer the dough into the prepared pan. Use your fingers or the back of a spoon to press the dough evenly and flatten the surface for uniform baking.
5. Add Pistachio Topping: Evenly press the chopped pistachios into the top of the dough to add crunch and decorative texture.
6. Score the Dough: Using a sharp knife, gently score the dough into 9 squares. Then cut each square into triangles by scoring diagonally. Do not cut all the way through; just score lightly to aid in cutting after baking.
7. Bake the Shortbread: Place the pan in the preheated oven and bake for 30 to 35 minutes until the edges are lightly golden and the center is set.
8. Cool and Cut: Allow the shortbread to cool in the pan for a few minutes after baking. Then cut through the scored lines to separate the pieces. Let the shortbread cool almost completely in the pan before removing to keep the shape intact.

Notes

• For best results, use room temperature butter to ensure proper mixing and texture.
• The Wilton Leaf Green Gel Food Coloring is optional and can be used to enhance the pistachio color.
• Do not overbake as the shortbread should remain tender, not dry.
• Score the dough gently before baking to make cutting easier after it’s baked.
• Store shortbread in an airtight container at room temperature for up to a week.

Keywords: Pistachio shortbread, Homemade shortbread, Nutty shortbread dessert, Easy shortbread recipe, Pistachio dessert