Salted Pistachio Shortbread

Page: https://cooking.nytimes.com/recipes/1019807-salted-pistachio-shortbread

| Course Type: Cookies/Bars

(1 review)

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This is a very simple recipe and comes together quickly. Everything is chopped and mixed in the food processor then pressed into a pan. Mine looked ready at the 17 minute mark (edges were brown) however I wish I had pushed it just a bit further, maybe 2 more minutes to get it nice and golden all over. Mine did fall apart a bit around the edges, so maybe not something I would make for company, but they were tasty and I will certainly make again. I also think these could take on a Middle Eastern flavor with a few drops of orange flower water and/or some cardamom.

(edited 15th September 2020) (0) comment (0) useful  

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