Homemade Pistachio Shortbread Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Add Pistachio Topping: Evenly press the chopped pistachios into the top of the dough to add crunch and decorative texture.
- 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.
- 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.
- 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
Find it online: https://bakedbylisa.com/homemade-pistachio-shortbread-recipe/
