Rose Pistachio Shortbread

This is a very straightforward Middle Eastern dish made with lentils and tomatoes. Serve it with whatever you choose, including rice or couscous.

Prep Time: 20 mins
Cook Time: 15 mins
Additional Time: 2 hrs
Total Time: 2 hrs 35 mins
Servings: 24
Yield: 24 cookies

Ingredients

  1. ¾ cup all-purpose flour
  2. 5 tablespoons confectioners’ sugar
  3. 1 pinch salt
  4. ⅓ cup cold unsalted butter, cubed
  5. 1 egg yolk
  6. 3 tablespoons chopped pistachio nuts
  7. 2 teaspoons crushed dried rose petals

Instructions

  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.

Nutrition Facts

Calories 51 kcal
Carbohydrate 5 g
Cholesterol 15 mg
Dietary Fiber 0 g
Protein 1 g
Saturated Fat 2 g
Sodium 12 mg
Sugars 2 g
Fat 3 g
Unsaturated Fat 0 g

 

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