There are recipes, and then there are goooood recipes. These cookies look and taste so elegant, they would make the perfect Christmas gifts for co-workers, family and friends. I loved how they are not overly sweet, yet you still get a good hit of chocolate and nuttiness from the pistachios. And the best thing? They really do crumble in your mouth!
It was such a perfect recipe that I didn’t have to change a thing! So instead of copying and pasting it here, I’m gonna send you over to where the magic originated, The Roaming Kitchen!
Instead of crushing the pistachios with a mortar and pestle, I did it the good ol’ barbaric way, I put them in a bag and bashed them with the base of my frying pan. You can also try using your rolling pin and roll over them (in a bag so they’re not flying). And of course, a mortar and pestle works fine too should you choose to be civilized and proper.
When you give them a go, and pleaseeeee promise that you will, make sure you keep a good eye on the shortbread in the oven. Aside from the possibility of people me coming to steal them from your oven, you really don’t want them to burn like I did with my second batch. They were burnt in 10 minutes! Not that it stopped me from popping a bunch before I shed a few tears and waved goodbye…hey, in my defence, I needed to make sure they were beyond repair…besides, some weren’t as badly burned and I convinced myself that the slight bitterness was dark chocolate. I stand by my argument!
HEALTH WARNING: Consumption of burnt food may increase the risk of cancer. Please try to use restraint and walk away, or better yet, don’t burn them!
Vegetarian|Seafood-Free
Per each of 65 Shortbread
Cook . Snap . Savour 