Pistachio And Cardamom Shortbread
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 20
  • 120 g Pistachios
  • 375 g Plain flour
  • 5 Cardamoms
  • 150 g Caster suger
  • 1 pinch salt
  • 300 g Cold unsalted butter
  1. Preheat the oven 180c, 160c fan, gas mark 4, 350f
    Place 90g of the pistachios in a blender and whizz until just chopped fine. Do not over blend or they will become too oily. Place in a large bowl with the ground cardamoms, flour, sugar and salt and stir well to combine.
  2. Chop the butter into cubes and add to the mixture, rubbing the butter into the mixture with your fingertips until a dough is formed. It will be quite crumbly and will need pressing together. Place in a 23cm/9inch square baking tin and lightly press down. Roughly chop the remainder of the pistachios and scatter over the shortbread and press down firmly ensuring that the mixture is even in the tin. There is no need to grease the tin because of the amount of butter in the mixture.
  3. Place in the centre of the oven for 25-30 minutes until just turning golden brown at the edges. Remove from the oven and leave to cool for about 10 minutes in the tin. Then cut into bars or squares and leave to cool completely.
This makes a chunky bar or square of shortbread.  If you like your shortbread thinner and crispy, half the recipe and bake for about 15-20 minutes.
Recipe by Glamorous Glutton.com at https://www.glamorousglutton.com/pistachio-and-cardamom-shortbread/