These Moroccan pistachio shortbread cookies are more delicious than you can imagine. They have a wonderfully sweet nutty flavour and are so easy to make.
The pistachio shortbread cookie recipe came from the Australian Women's Weekly Moroccan cook book my favourite cookbook of the moment.
Pistachio Shortbread Cookies Recipe
1/2 cup roasted unsalted pistachios
250gm low lactose margarine
1 cup icing sugar
1 1/2 cups plain flour
2 tablespoons cornflour
3/4 cup ground almonds
1/3 cup icing sugar extra
Preheat oven to 150C. Grease oven trays.
Finely chop 1/3 cup of the pistachios and leave remaining pistachios whole.
Beat margarine and sifted icing sugar in a small bowl with electric mixer until combined. Transfer mixture to a large bowl; stir in sifted flours, ground almonds and chopped pistachios.
Shape level tablespoons of mixture into mounds about 2.5cm apart on trays and then press a whole pistachio on each.
Bake cookies for about 25 minutes or until firm. Transfer cookies to wire racks.
Dust cookies with extra sifted icing sugar once cooled.