Rose Pistachio Shortbread – a delicious recipe with flour, sugar, salt, cold unsalted butter, egg yolk, pistachio nuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
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.
3
Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
4
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.
5
Bake in the preheated oven until shortbread has a light golden color, about 15 minutes. Cool and store in an airtight container.
326
kcal
Calories
18
g
Fat
36
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 5 tablespoons confectioners' sugar, 1 pinch salt, 1/3 cup cold unsalted butter, cubed, and more.
Yes, Rose Pistachio Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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