Cardamom Pistachio Shortbread

How to Make Cardamom Pistachio Shortbread

1. 1

   Step 1: Toast and chop pistachios

   Preheat the oven to 325°F (160°C) for toasting if you prefer stovetop toaster or skillet: spread shelled pistachios on a baking sheet and toast 6–8 minutes until fragrant and lightly colored, stirring once. Allow to cool, then finely chop and set aside.

   For this step

   • 3/4 cupShelled pistachios, toasted and finely chopped
   
2. 2

   Step 2: Cream butter, sugar and spices

   In a large bowl, beat the softened butter with the confectioners' sugar, ground cardamom, vanilla and kosher salt until light and fluffy, about 2–3 minutes by hand or 1–2 minutes with a mixer on medium. Scrape the bowl so the mixture is uniform and pale.

   For this step

   • 1 cupUnsalted butter, softened
   • 3/4 cupConfectioners' (powdered) sugar
   • 1 1/2 tspGround cardamom
   • 1 tspVanilla extract
   • 1/4 tspKosher salt
   
3. 3

   Step 3: Add flour and fold to form dough

   Gently fold the all-purpose flour into the butter mixture in two additions, mixing just until a cohesive, slightly crumbly dough forms; avoid overmixing to keep the shortbread tender. Fold in the toasted chopped pistachios until evenly distributed.

   For this step

   • 2 cupsAll-purpose flour
   
4. 4

   Step 4: Press into pan and chill

   Press the dough evenly into a 9-inch (23 cm) square baking pan lined with parchment, smoothing the top and compacting the edges. Use a fork to dock the surface or score into 16 squares, then chill in the refrigerator for at least 30 minutes to firm the dough and reduce spreading.
   
5. 5

   Step 5: Bake until pale golden

   Preheat the oven to 325°F (165°C). If using, lightly sprinkle coarse sugar across the top just before baking for sparkle. Bake for 22–25 minutes, or until the edges are just beginning to turn a light golden color; the center should still be pale. Remove from oven and let cool in the pan 10–15 minutes.

   For this step

   • 1 tbspCoarse sugar (optional, for sprinkling)
   
6. 6

   Step 6: Slice, cool completely and store

   Use the pre-scored lines to cut into squares while warm (or finish cutting after fully cooled for cleaner edges). Cool completely on a wire rack, then store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
   

1. Preheat the oven to 325°F (160°C) for toasting if you prefer stovetop toaster or skillet: spread shelled pistachios on a baking sheet and toast 6–8 minutes until fragrant and lightly colored, stirring once. Allow to cool, then finely chop and set aside.
2. In a large bowl, beat the softened butter with the confectioners' sugar, ground cardamom, vanilla and kosher salt until light and fluffy, about 2–3 minutes by hand or 1–2 minutes with a mixer on medium. Scrape the bowl so the mixture is uniform and pale.
3. Gently fold the all-purpose flour into the butter mixture in two additions, mixing just until a cohesive, slightly crumbly dough forms; avoid overmixing to keep the shortbread tender. Fold in the toasted chopped pistachios until evenly distributed.
4. Press the dough evenly into a 9-inch (23 cm) square baking pan lined with parchment, smoothing the top and compacting the edges. Use a fork to dock the surface or score into 16 squares, then chill in the refrigerator for at least 30 minutes to firm the dough and reduce spreading.
5. Preheat the oven to 325°F (165°C). If using, lightly sprinkle coarse sugar across the top just before baking for sparkle. Bake for 22–25 minutes, or until the edges are just beginning to turn a light golden color; the center should still be pale. Remove from oven and let cool in the pan 10–15 minutes.
6. Use the pre-scored lines to cut into squares while warm (or finish cutting after fully cooled for cleaner edges). Cool completely on a wire rack, then store in an airtight container at room temperature for up to 5 days or freeze for longer storage.