Rose Pistachio Shortbread recipe
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Ingredients
- ¾ cup all-purpose flour 5 tablespoons confectioners' sugar 1 pinch salt ⅓ cup cold unsalted butter, cubed 1 egg yolk 3 tablespoons chopped pistachio nuts 2 teaspoons crushed dried rose petals
Nutrition Info
- 50.9 caloriescarbohydrate: 4.9 gcholesterol: 15.3 mgfat: 3.2 gfiber: 0.2 gprotein: 0.8 gsaturatedFat: 1.7 gservingSize: -sodium: 11.5 mgsugar: 1.6 gtransFat: : -unsaturatedFat: : -
Directions Rose Pistachio Shortbread
Directions
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Combine flour, confectioners' sugar, and salt in a bowl. Add cubed butter and rub everything together until mixture resembles fine bread crumbs. Add egg yolk and combine until a solid ball of dough is formed. Work in pistachios and rose petals.
Roll dough into a log, approximately 1 inch in diameter and 10 inches long. Wrap in plastic wrap and chill in the fridge for 2 hours, or up to 5 days if making ahead.
Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
Remove plastic wrap from dough once it's chilled and solid. Unwrap and slice into 1/4-inch rounds and place on the prepared baking sheet.
Bake in the preheated oven until shortbread has a light golden color, about 15 minutes. Cool and store in an airtight container.