Orange Pistachio Shortbread Cookies
These Orange Pistachio Shortbread Cookies are super buttery and filled with crunchy pistachios and the fresh hit of orange.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 30 cookies
- 115 g (1 stick / 1/2 cup) unsalted butter, softened
- 50 g caster (superfine) sugar
- 130 g 1 cup plain (AP) flour
- 40 g rice flour
- Zest of one orange
- 1/3 cup pistachios, roughly chopped
Preheat oven to 170C / 340F / 150C fan forced. Line 2 baking trays with baking paper.
Beat together the butter and sugar until light and fluffy.
Sift together the flour and rice flour, then add to the butter and sugar in 3 lots until fully incorporated.
Add the zest and chopped pistachios and mix until well distributed.
On a lightly floured surface, knead the dough with your hands until it all comes together. Roll between two sheets of baking paper to about 1cm thick. Cut out shapes (I used a square cutter approximately 4cm wide). Use a spatula to help to transfer the unbaked cookies to the baking trays and sit them at least an inch apart.
Bake for around 18-20 minutes until just starting to turn golden on the edges.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
Serving: 13g | Calories: 62kcal | Carbohydrates: 6.37g | Protein: 0.85g | Fat: 3.8g | Saturated Fat: 2.058g | Polyunsaturated Fat: 0.334g | Monounsaturated Fat: 1.145g | Trans Fat: 0.126g | Cholesterol: 8mg | Sodium: 1mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 1.79g