NZ Woman's Weekly

Pistachio shortbread

The icing sugar adds a delicious and pretty addition. Preparation: 15min. Cooking: 15min. Makes: 30

250g butter
3/4cup icing sugar
2 1/2 cups flour
70g packet pistachios, lightly toasted and finely chopped
Finely grated rind of 1 lemon
Extra icing sugar for dusting

  1. Beat butter and icing sugar until pale and creamy.
  2. Mix in sifted flour and mix well.
  3. Add pistachios and lemon rind and mix into the dough. Mix well for 3 to 4 minutes.
  4. Turn dough out onto a lightly floured surface and form into 4 logs. Wrap in plastic clingfilm and refrigerate for 30 minutes.
  5. Preheat oven to 160C. Slice the logs into 5mm thick slices and place on a cold baking tray. Bake for 15 minutes until firm but still pale in colour.
  6. Cool on a wire rack and dust with icing sugar once cold.
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