Name: Pistachio Orange Shortbread (Standard)
Total time: 1 h 15 min
Yield: 16 shortbreads
Cuisine: American
Ingredients: 1 cup Unsalted Butter-softened; 1/2 cup Granulated Sugar; 2 cups All-Purpose Flour; 1/2 teaspoon Fine Sea Salt; 2 tablespoons Orange Zest-from 1 medium orange; 1/2 cup Shelled Pistachios-roughly chopped

Recipe tier

A straightforward shortbread recipe featuring the bright zest of orange and the subtle crunch of pistachios, perfect for everyday baking.

Total 1h 15m

Serves 16 shortbreads

Steps 6

Ingredients 6

Soundtrack the cook

Sunday sunshine · 90 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 21m Cook 54m Plate 5m Reset 10m

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Shortbread Dough
1 cup 226 g Unsalted Butter-softened
cup 100 g Granulated Sugar
2 cups 240 g All-Purpose Flour
teaspoon 2.5 g Fine Sea Salt
2 tablespoons 10 g Orange Zest-from 1 medium orange
cup 60 g Shelled Pistachios-roughly chopped

Equipment

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Instructions

🎙️ Cook with voice coach

In a large mixing bowl, cream the softened Unsalted Butter and Granulated Sugar from the Shortbread Dough group until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl.
Add the All-Purpose Flour, Fine Sea Salt, and Orange Zest to the creamed mixture. Mix on low speed until just combined and a crumbly dough forms. Do not overmix.
Gently fold in the roughly chopped Shelled Pistachios until evenly distributed.
Press the dough into an ungreased 8x8 inch square baking pan, ensuring an even thickness. Prick the surface with a fork several times. Chill in the refrigerator for at least 30 minutes.
Preheat oven to 325°F (160°C). Bake the shortbread for 30-35 minutes, or until the edges are lightly golden and the center is set. The shortbread should be firm to the touch.
Remove from oven and immediately cut into 16 squares or desired shapes while still warm. Let cool completely in the pan before removing.