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Cardamom Pistachio Shortbread

Buttery, crumbly shortbread fingers scented with cardamom and rolled in chopped pistachios. Only six ingredients and a perfect cup-of-tea cookie.

Prep
20 min
Cook
25 min
Total
45 min
Serves
24
Illustration of Cardamom Pistachio Shortbread, drawn from its ingredients
Cook's note

Use a good European-style butter for the richest flavor. Grind cardamom seeds fresh if you can. The shortbread keeps in an airtight tin for a week.

Method

  1. Heat the oven to 325°F and line a baking sheet with parchment.

  2. Beat the butter, powdered sugar and granulated sugar for until pale and fluffy, then beat in the vanilla.

  3. Stir in the flour, cardamom and salt until a soft dough forms, then fold in 1/4 cup of the pistachios.

  4. Pat the dough into a 6 x 8 inch rectangle on the parchment and chill for .

  5. Press the remaining pistachios into the top, cut into 24 fingers and prick each a few times with a fork.

  6. Bake for until the edges are just golden.

  7. Re-cut along the lines while warm, then cool completely on the pan before lifting off.

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More to cook

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Cardamom Pistachio Shortbread
Step 1 of 7

Heat the oven to 325°F and line a baking sheet with parchment.

Step 2 of 7

Beat the butter, powdered sugar and granulated sugar for until pale and fluffy, then beat in the vanilla.

Step 3 of 7

Stir in the flour, cardamom and salt until a soft dough forms, then fold in 1/4 cup of the pistachios.

Step 4 of 7

Pat the dough into a 6 x 8 inch rectangle on the parchment and chill for .

Step 5 of 7

Press the remaining pistachios into the top, cut into 24 fingers and prick each a few times with a fork.

Step 6 of 7

Bake for until the edges are just golden.

Step 7 of 7

Re-cut along the lines while warm, then cool completely on the pan before lifting off.

All done

Dig in.

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