ROSE PISTACHIO SHORTBREAD
I don't think you will find a prettier version of shortbread than this. Flecked with specks of green pistachio and pink rose petals, it's easy to make yet gorgeously impressive. Dried rose petals can be found online or in specialty spice shops.
Provided by Diana Moutsopoulos
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 2h35m
Yield 24
Number Of Ingredients 7
Steps:
- Combine flour, confectioners' sugar, and salt in a bowl. Add cubed butter and rub everything together until mixture resembles fine bread crumbs. Add egg yolk and combine until a solid ball of dough is formed. Work in pistachios and rose petals.
- Roll dough into a log, approximately 1 inch in diameter and 10 inches long. Wrap in plastic wrap and chill in the fridge for 2 hours, or up to 5 days if making ahead.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Remove plastic wrap from dough once it's chilled and solid. Unwrap and slice into 1/4-inch rounds and place on the prepared baking sheet.
- Bake in the preheated oven until shortbread has a light golden color, about 15 minutes. Cool and store in an airtight container.
Nutrition Facts : Calories 50.9 calories, Carbohydrate 4.9 g, Cholesterol 15.3 mg, Fat 3.2 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 11.5 mg, Sugar 1.6 g
PISTACHIO-SHORTBREAD CRUST
This recipe is the crust for the Apricot Chiffon Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch crust
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Pulse cookies in a food processor until crumbs form. (You should have 1 cup.) Process with pistachios, sugar, and salt, until fine crumbs form. Add butter, and process until mixture holds together.
- Press crumb mixture evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Refrigerate for 15 minutes. Bake until golden brown, 17 to 20 minutes. Transfer to a wire rack, and let cool.
PISTACHIO-ROSE SHORTBREAD SQUARES
This dough benefits from an overnight rest in the fridge, so plan accordingly. Freeze-dried raspberries are available at many grocery and health food stores; if unavailable, omit and use more sanding sugar for the coating.
Provided by Tara O'Brady
Categories Cookies Holiday 2018 Butter Tea Egg Lemon Vanilla Pistachio Raspberry Christmas Dessert Bake
Yield Makes about 50
Number Of Ingredients 12
Steps:
- Whisk flour, baking powder, and salt in a medium bowl.
- Using an electric mixer on medium-high speed, beat powdered sugar and butter in a large bowl until aerated and pale, about 3 minutes. (Alternatively, use a stand mixer fitted with the paddle attachment.) Scrape down sides of bowl, then beat 2 minutes more. Reduce mixer speed to medium, add egg, and beat until well incorporated. Add tea, lemon zest, and vanilla and beat, scraping down sides of bowl, until combined, about 30 seconds more.
- Reduce mixer speed to low and beat in dry ingredients, followed by pistachios. Stir dough a few times with a spatula, making sure to get to bottom of bowl.
- Turn out dough onto a clean work surface and divide into quarters. Working one quarter at a time, place dough on a sheet of parchment paper and pat with your hands into a log, then pull the parchment up around the log and, using the parchment to help contain the dough, press it firmly against your work surface, rotating and squaring off edges until you have a long 1"-thick rectangle. Wrap parchment-wrapped dough tightly in plastic wrap and chill at least 3 hours.
- Place racks in upper and lower thirds of oven; preheat to 325°F. Line 2 rimmed baking sheets with parchment paper. Unwrap dough and let sit at room temperature 10-15 minutes.
- Pulverize raspberries into a fine powder in a food processor or spice mill. Transfer to a plate and mix in sanding sugar.
- Roll dough in raspberry sugar, pressing with your hands to adhere. Using a thin, sharp knife, cut into 1/3"-thick slices, rotating rectangle a quarter turn after each slice to help maintain its shape. Arrange slices on prepared baking sheets, spacing 1/2" apart. Bake cookies, rotating pans top to bottom and front to back halfway through, until opaque and barely golden, 14-16 minutes. Transfer pans to wire racks and let cool.
- Do Ahead:
- Dough can be made 4 days ahead. Keep chilled. Cookies can be made 1 week ahead. Store in an airtight container at room
VEGAN PISTACHIO SHORTBREAD COOKIES
Pistachios are by far my favorite nut. They've got that aromatic aftertaste that keeps you coming back for more. You pair that with rose water, and the taste is reminiscent of baklavas. Most gluten-free and vegan shortbread recipes, I have found to be complete fails. This one is surprisingly just like the original version.
Provided by Happy as a Yam
Categories Cut-Out Cookies
Time 9h15m
Yield 30
Number Of Ingredients 13
Steps:
- Bring water and agar-agar powder to a boil over medium heat. Reduce heat and simmer until thickened, about 5 minutes. Remove from the heat and refrigerate until set, 20 to 30 minutes.
- Cream vegan butter and coconut oil with an electric mixer on medium speed for about 2 minutes. Sift in powdered sugar, 1 tablespoon at a time, mixing after each addition to combine. Sift in flour and ground pistachios; stir to combine. Stir in vanilla and salt until incorporated, scraping the bowl as necessary. Stir in the prepared agar-agar; your dough will become wet but don't worry, it will harden in the refrigerator. Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Line a work surface with parchment paper. Line a baking sheet with parchment paper.
- Remove dough from the refrigerator and divide in half. Cover one half with plastic wrap and return to the refrigerator. Cover the remaining half with plastic wrap and roll on the prepared surface until it's 1/4-inch thick, working it into your hands to warm it up if it's too thick.
- Cut out cookies with cookie cutter shape of choice. Rinsing off the cookie cutters with hot water between cuts will help remove any stuck-on cookie dough. Place cookies on the prepared baking sheet.
- Bake in the preheated oven until the edges turn golden brown, 10 to 20 minutes, depending on the size. Cool on the baking sheet briefly before removing to a wire rack to cool, about 10 minutes.
- Whisk aquafaba with an electric mixer until foamy. Whisk in powdered sugar, 1 tablespoon at a time, until fully incorporated and thick. Stir in rose water.
- Dip cooled cookies into the icing and place back on the baking sheet. Sprinkle with chopped pistachios.
Nutrition Facts : Calories 157 calories, Carbohydrate 16.4 g, Fat 9.7 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 67.6 mg, Sugar 9.8 g
More about "rose pistachio shortbread recipes"
ROSE PISTACHIO SHORTBREAD COOKIES RECIPE | WE ARE NOT …
From wearenotmartha.com
5/5 (8)Category DessertCuisine American, EclecticTotal Time 40 mins
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until light and fluffy, 3-5 minutes.
- Scrape sides of bowl with a spatula and while mixer is running on low speed, slowly add flour and 1/2 cup crushed pistachios and beat to just blend, taking care not to over-mix.
- Divide dough in half and place each half on a large piece of plastic wrap. Fold plastic wrap over dough to completely cover and use your hands to roll the dough into a smooth log, about 2" or 2 1/4" in diameter. Repeat with second half of dough and then place in fridge to chill until firm, about 2 hours.
- Pre-heat oven to 350 degrees and line a rimmed baking sheet with parchment paper. In a small bowl, mix together decorative sugar and remaining 1/3 cup crushed pistachios. Taking one dough log out of the fridge at a time, brush the outside of each log with egg wash and roll in decorative sugar and crushed pistachios.
ROSE PISTACHIO COOKIES {SHORTBREAD} - RECIPES FROM A …
From recipesfromapantry.com
5/5 (8)Total Time 29 minsCategory DessertCalories 313 per serving
- Add the butter and sugar to a large bowl and cream together using an electric hand mixer till the mixture is light and fluffy. Mix in the orange juice and rose syrup. Then add in the flours, chopped pistachios, rose petals and salt and mix until you get a soft dough. If the dough is a little bit sticky then add in a tbsp or two of flour.
- Split the dough into two and shape each one into a disc, wrap in plastic wrap and chill for 1 hr minimum.
- Take the first disc of dough from the fridge, roll it out on a lightly floured surface till it is about 5mm thick and then cut into your desired shapes (I use a 6cm diameter cutter) and lay on a lined baking sheet. Quickly scoop up the excess of dough, reshape, roll out and cut again. Repeat with the second disc of dough. You can freeze some of the cut shortbread at this stage.
ROSE AND PISTACHIO SHORTBREAD - KERRY COOKS
From kerrycooks.com
5/5 (3)Estimated Reading Time 3 minsServings 15Total Time 25 mins
ROSE PISTACHIO SHORTBREAD COOKIES - FAMILYSTYLE FOOD
From familystylefood.com
4.6/5 (14)Total Time 45 minsCategory DessertsCalories 138 per serving
- In a heavy-duty mixer fitted with the paddle attachment, beat the butter 1 minute on medium speed. Add the sugar and rose water and continue beating on medium-high speed until the mixture is smooth and satiny, like thick mayonnaise (this can take 5 minutes or more depending on the temperature of your kitchen).
- Scrape down the bowl with a spatula, then add the flour mixture on low speed until it's incorporated. Stir in the pistachios and 1 tablespoon of the rose petals (if using). The dough will be crumbly and not quite hold together - that's okay.
- Transfer the dough to a work surface and gently squeeze and push the dough together to form a ball. Divide the dough in half and roll into firm logs about 6 inches long. Wrap in plastic and refrigerate until firm, 2 hours or more.
PISTACHIO SHORTBREAD | YELLOW ROSE JENNY
From yellowrosejenny.com
PISTACHIO AND ROSE WATER SHORTBREAD – LEELS COOKS
From leelscooks.com
PISTACHIO AND ROSE SHORTBREAD RECIPE | CHELSEA SUGAR
From chelsea.co.nz
PISTACHIO ROSEWATER COOKIES | ROSEWATER SHORTBREAD RECIPE
From masalakorb.com
ORANGE PISTACHIO SHORTBREAD - WHAT A GIRL EATS
From whatagirleats.com
PISTACHIO ROSE SHORTBREAD | SHERI SILVER - LIVING A WELL-TENDED LIFE ...
From sherisilver.com
ROSE WATER PISTACHIO SHORTBREAD COOKIES - SUGAR SALTED
From sugarsalted.com
ROSE WATER AND PISTACHIO COOKIES | CANADIAN LIVING
From canadianliving.com
ROSE, PISTACHIO & OLIVE OIL SHORTBREAD - WALLFLOWER KITCHEN
From wallflowerkitchen.com
RECIPE: ROSE PISTACHIO SHORTBREAD - SARAH LIKES CLOTHES
From sarahlikesclothes.com
ROSE PISTACHIO SHORTBREAD - PISTACHIO DESSERT RECIPES
From worldrecipes.org
PISTACHIO SHORTBREAD COOKIES WITH ROSE WATER ICING
From info.ketochow.xyz
ROSE PISTACHIO SHORTBREAD COOKIES | RECIPE | ROSE RECIPES, …
From pinterest.ca
ROSE PISTACHIO SHORTBREAD COOKIES • TAMARIND & THYME
From tamarindnthyme.com
EGGLESS ROSE AND PISTACHIO COOKIES - LOVEANDFLOURBYPOOJA
From loveandflourbypooja.com
PISTACHIO ROSE SHORTBREAD COOKIES & HOW NOT TO BE A FOOD SNOB …
From beneaththecrust.com
ROSE PISTACHIO SHORTBREAD | BISCUIT RECIPES | SBS FOOD
From sbs.com.au
ROBINHOOD | PISTACHIO SHORTBREAD
From robinhood.ca
PISTACHIO-ROSEWATER SHORTBREAD | JULIA USHER | RECIPES FOR A SWEET …
From juliausher.com
ROSE PISTACHIO SHORTBREAD RECIPE BY FATIMA A LATIF
From halaal.recipes
ROSE CARDAMOM PISTACHIO SHORTBREAD COOKIES - THATBAKEBLOG
From thatbakeblog.com
PISTACHIO ROSEWATER COOKIES - ANALIDA'S ETHNIC SPOON
From ethnicspoon.com
PISTACHIO SHORTBREAD | KING ARTHUR BAKING
From kingarthurbaking.com
PISTACHIO ROSE SHORTBREAD COOKIES RECIPE | USE REAL BUTTER
From userealbutter.com
PISTACHIO AND ROSE SHORTBREAD COOKIES - ALMONDANDFIG
From almondandfig.com
LA VIE EN ROSE AND SISTER PIE'S ROSE PISTACHIO SHORTBREAD COOKIES
From thebigeasycook.com
ROSE SHORTBREAD COOKIES (WITH PISTACHIOS AND CARDAMOM)
From havocinthekitchen.com
PISTACHIO ROSE WATER SHORTBREAD COOKIES - THE SECOND SHIFT
From thesecondshiftblog.com
PISTACHIO ROSE SHORTBREAD | EDIBLE SARASOTA
From ediblesarasota.ediblecommunities.com
PISTACHIO ROSE SHORTBREAD COOKIES - CREATE THE MOST AMAZING …
From recipeshappy.com
PISTACHIO-ROSE SHORTBREAD COOKIES - PASTRY AT HOME
From pastryathome.com
RECIPE: DARK CHOC-DIPPED PISTACHIO ROSE BROWN SUGAR …
From bakestarters.com
PISTACHIO SHORTBREAD RECIPE: MELT-IN-THE-MOUTH TREATS WITH A …
From hellomagazine.com
SALTED CHOCOLATE PISTACHIO SHORTBREAD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
ROSE PISTACHIO SHORTBREAD COOKIES - BAKING WITH CHICKENS
From bakingwithchickens.com
PISTACHIO ROSE SHORTBREAD – MY DOSE OF SUGAR
From mydoseofsugar.com
ROSE AND CARDAMOM SHORTBREAD COOKIES | BIGGER BOLDER BAKING
From biggerbolderbaking.com
ROSE CARDAMOM PISTACHIO SHORTBREAD - ZESTY SOUTH INDIAN KITCHEN
From zestysouthindiankitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love