Pistachio lemon shortbreads recipe

Pistachio Lemon Shortbreads recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Pistachio Lemon Shortbreads recipe, a perfect combination of nutty and tangy flavors. These melt-in-your-mouth treats are incredibly easy to make and will leave your taste buds craving for more. The buttery shortbread base is infused with zesty lemon zest and studded with crunchy pistachios, creating a delightful texture and a burst of refreshing citrus flavor. Whether you're looking for a sweet treat to enjoy with a cup of tea or a delightful dessert to impress your guests, these Pistachio Lemon Shortbreads are sure to be a hit.

Keywords: Pistachio, Lemon, Shortbreads, Recipe, Nutty, Tangy, Easy, Butter, Zesty, Refreshing

Pistachio lemon shortbreads recipe details

Pistachio lemon shortbreads recipe, recipe Rating: 4.6
Number of votes:113

Ingredients:

1-1/4 cups butter

3/4 cup powdered sugar

2-3/4 cups flour

1 teaspoon ginger

1/2 cup pistachios, finely chopped

1/2 cup pistachios, coarsely chopped

Glaze:

1 cup powdered sugar

1 teaspoon grated lemon zest

2 Tablespoons fresh lemon juice

Instructions:

These elegant cookies are perfect to make for special occasions — buttery shortbread with a tart lemon topping.

Heat oven to 325 degrees. In large bowl, beat butter and sugar until light and fluffy. Stir in flour, ginger, and finely chopped nuts and mix well. Press dough into an ungreased 15 x 10 x 1-inch pan (may be lined with parchment for easy removal). Sprinkle with coarsely chopped nuts and press lightly into dough.

Bake for 20 to 30 minutes or until edges are light brown. Remove pan to a rack and immediately cut into 2.5-inch squares, then cut each square diagonally in half. Cool completely in pan. (The shortbread must be cut immediately while hot, otherwise it may crack unevenly.)

Combine glaze ingredients, adding more lemon juice if needed to obtain drizzling consistency. Place cooled cookies on waxed paper and drizzle with glaze. Let glaze set, then store in airtight container.

Makes:4 dozen