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Cardamom Pistachio Shortbread

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Ingredients

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1 cup (2 sticks) unsalted butter, room temperature

1/2 cup sugar

2 cups unbleached all-purpose flour

1 teaspoon Vanilla Bean Paste

1/2 teaspoon ground cardamom (seeds from 45 pods)

1 tablespoon rosewater (optional)

1/2 cup coarsely chopped salted pistachios

Rain’s Choice Vanilla Sugars or granulated sugar for topping shortbread.

9 x 13 baking pan for thinner shortbread, 8 x 8 baking pan for thicker shortbread

Instructions

Heat oven to 275 – 300 degrees F (you don’t want the oven real hot; if yours runs hot, use 275 degrees)

Place butter and sugar in a medium bowl and blend until the mixture becomes light and fluffy. Add flour, vanilla paste, cardamom and rosewater and mix until the ingredients are well blended. Add pistachios and blend well.

Pat evenly into a lightly greased pan (choose your size above). Amply sprinkle the shortbread with sugar. This is an optional step but it gives the shortbread some sparkle and crunch. Score the dough into pieces, bringing the knife to the pan but don’t separate the dough into pieces.

Bake for 25 – 35 minutes (longer if made in the 8 x 8 pan) until shortbread is golden brown and firm to the touch. Cool on a rack before removing from pan.