Pistachio Meltaway shortbread- sablés à la poudre de pistache

This is a « declinaison » of vanilla Kipferl posted here. It just happened that I had some pistachio powder from this batch and I wanted to finish the jar…

So here we are with a melt-in-the-month pistachio shortbread. You can replace pistachio by almond or hazelnut, and why not a “praline” made of 50% hazelnut and 50% almond.

About 20 biscuits
Prep: 15 min – Resting time: 1 hour min- baking time: 15 min
  • 140g flour
  • 60 g ground pistachios (or pistachio paste, crumbled)
  • 120 g of soft butter
  • 35 g of sugar
  • 1 vanilla paste (or vanilla pod)
  • A good pinch of salt
To finish
  • About 60g icing sugar


Preheat oven to 170 ° C.
Work the sugar with the butter. Add the remaining ingredients. Mix together with a wooden spoon or your fingers until you have a homogeneous mixture. Form a ball. Cut the dough into 4 parts.

On a floured work surface, shape 2 long sausages of 2 cm thick. Place in the fridge or freezer for about 1 hour.

Cut into circles of 5 to 8 mm thick. Place them on a baking sheet, covered with parchment paper.

Bake for 15 minutes or until lightly golden from the corners.

Let the cookies cool slightly and then sprinkle a generous shot of icing sugar.

This type of sablé/shortbread is best eaten within the first 72h after baking.

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