Homemade Pistachio Shortbread Recipe

Introduction

This homemade pistachio shortbread offers a rich, buttery texture with a delightful nutty crunch. Infused with pistachio pudding and topped with chopped pistachios, it’s a unique twist on classic shortbread perfect for any occasion.

Ingredients

• 1 cup butter, softened
• 3.4 oz pistachio instant pudding (small box)
• ¼ cup sugar
• 2 cups all-purpose flour
• ½ cup pistachios, shelled and chopped
• Wilton Leaf Green Gel Food Coloring (optional)

Instructions

1. Step 1: Preheat the oven to 300 degrees F. Grease an 8×8-inch baking pan and set it aside.
2. Step 2: In a mixer, beat together the softened butter, pistachio pudding mix, and sugar until smooth and creamy.
3. Step 3: Gradually add the flour to the mixture and beat until a dough begins to form.
4. Step 4: Press the dough evenly into the prepared pan, smoothing the surface with your fingers or the back of a spoon.
5. Step 5: Press the chopped pistachios evenly into the top of the dough.
6. Step 6: Using a knife, gently score the dough by cutting it into 9 squares and then cutting each square into triangles. Do not cut all the way through; this scoring will help with slicing after baking.
7. Step 7: Bake in the preheated oven for 30 to 35 minutes until the edges are lightly golden.
8. Step 8: Let the shortbread cool for a few minutes, then cut along the scored lines while still in the pan. Allow it to cool almost completely before removing the pieces from the pan.

Tips & Variations

• For a subtle green tint, add a drop or two of Wilton Leaf Green Gel Food Coloring to the dough during mixing.
• Try substituting chopped almonds or pistachio flour for a different nutty flavor.
• Ensure the butter is soft but not melted for the best dough consistency.
• Use parchment paper to line the pan for easier removal.

Storage

Store the shortbread in an airtight container at room temperature for up to one week. For longer storage, keep them refrigerated for up to two weeks or freeze for up to one month. Reheat briefly in a low oven if you prefer them warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pudding mix instead of pistachio?

Yes, you can substitute with vanilla or any other pudding flavor, but it will change the taste. Pistachio pudding provides a unique nutty flavor that complements the nuts.

Why should I score the dough before baking?

Scoring the dough before baking helps guide cutting the shortbread once it’s baked, making for cleaner, easier slices without cracking the bars.

Homemade Pistachio Shortbread Recipe

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4.7 from 121 reviews

Homemade Pistachio Shortbread is a delightful buttery treat infused with the rich flavor of pistachios and a hint of pistachio pudding for extra moisture and taste. These tender, crumbly shortbread cookies are lightly scored before baking, making them easy to portion into beautiful triangular shapes. Perfect for a sophisticated snack or an elegant dessert accompaniment.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 18 triangular shortbread pieces 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Shortbread Dough

• 1 cup butter, softened
• 3.4 oz pistachio instant pudding mix (one small box)
• ¼ cup sugar
• 2 cups all-purpose flour
• Wilton Leaf Green Gel Food Coloring (optional, for color enhancement)

Topping

• ½ cup shelled pistachios, chopped

Instructions

1. Prepare Oven and Pan: Preheat your oven to 300 degrees Fahrenheit. Grease an 8×8-inch baking pan thoroughly and set it aside.
2. Make the Dough: In a stand mixer, beat together the softened butter, pistachio instant pudding mix, and sugar until well combined and creamy. Gradually add the all-purpose flour and continue mixing until the mixture starts forming a dough.
3. Form the Shortbread Base: Press the dough evenly into the prepared baking pan, using your fingers or the back of a spoon to flatten and smooth the surface.
4. Add Pistachio Topping: Evenly press the chopped shelled pistachios into the top of the dough, gently embedding them into the surface.
5. Score the Dough: Using a sharp knife, lightly score the dough into 9 equal squares and then cut each square diagonally into two triangles. Be careful not to cut all the way through; just score to guide cutting after baking.
6. Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, until the edges are lightly golden and the shortbread is set.
7. Cool and Serve: Allow the shortbread to cool in the pan for a few minutes. Then cut fully along the scored lines into triangles. Let the shortbread cool completely in the pan before removing and serving to maintain the shape.

Notes

• If you prefer a more vivid green color, add a small amount of Wilton Leaf Green Gel Food Coloring to the dough while mixing.
• Ensure butter is softened at room temperature for easier mixing and better texture.
• Scoring the dough before baking helps with even portions but avoid cutting through to keep the shortbread intact while baking.
• Store cooled shortbread in an airtight container at room temperature for up to one week.

Keywords: pistachio shortbread, pistachio cookies, shortbread recipe, homemade shortbread, pistachio dessert