Rose Pistachio Shortbread
Recipe information
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Cooking:
20 min.
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Servings per container:
24
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Source:

Ingredients for - Rose Pistachio Shortbread

1. All-purpose flour - ¾ cup
2. Confectioners' sugar - 5 tablespoons
3. Salt - 1 pinch
4. Cold unsalted butter, cubed - ⅓ cup
5. Egg yolk - 1
6. Chopped pistachio nuts - 3 tablespoons
7. Crushed dried rose petals - 2 teaspoons

How to cook deliciously - Rose Pistachio Shortbread

1. Stage

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.

2. Stage

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.

3. Stage

Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

4. Stage

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.

5. Stage

Bake in the preheated oven until shortbread has a light golden color, about 15 minutes. Cool and store in an airtight container.