Cardamom-Pistachio Shortbread

A couple of months ago I succumbed to temptation, and bought the third (really the first, but republished) cookbook by Yotam Ottolenghi, the eponymous Ottolenghi. Toward the back of this drool-evoking volume is a section on baked goods, and calling my name was a recipe for cardamom shortbread. Always one to play with recipes, I adapted this original to my own tastes, making it a bit sweeter than the original, and easier and less time-consuming to make. The result, to my wonderful surprise, reminded me very strongly of that delightful Indian fudge, Burfee. I needed to double check this fortuitous happenstance, so I made second batch soon after the first, and I suspect that these cookies will become a favourite.

Cardamom-Pistachio Shortbread

  • ¾ cup butter
  • 2 cups  all-purpose flour
  • ¼ cup rice flour
  • ½ tsp salt
  • ¾ cup granulated sugar
  • 1 tsp ground cardamom
  • ½ cup shelled pistachios, crushed

In a mixer or food processor, combine all the ingredients except the pistachios and mix just until it forms a thick dough.   Prepare a baking tray with a sheet of parchment paper and roll the dough onto the baking tray, to an even thickness of about ¼ inch ( ½ cm).  Spread the crushed pistachios evenly over the cookie dough and roll once more with a rolling pin to gently press the nuts into the surface of the dough. Bake in a preheated oven at 300F for about 20-30 minutes, until just golden brown. Remove from oven and while still somewhat warm, slice into squares, diamonds, or other attractive shapes.

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