Here’s a pistachio shortbread recipe of mine - you could try it here?
INGREDIENTS
1/2 cup (1 stick) salted butter, room temperature
3/4 cup all-purpose flour
1/2 cup confectioners’ sugar
1/3 c. shelled pistachios, ground finely in the blender
3-4 drops green food coloring, optional
1 drop almond extract
1 drop vanilla extract
1 tsp. walnut oil, optional
1 tsp milk, optional
8 pistachio nut halves, for decoration
2 tsp. turbinado sugar, for decoration
INSTRUCTIONS
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Preheat oven to 300 degrees. With an electric mixer, beat butter until creamy. Add flour, powdered sugar, extracts, food coloring, and pistachios; mix until combined. If dough is too dry, add the milk and walnut oil until it comes together.
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Spread dough evenly into an 8-inch round cake pan lined with parchment. Sprinkle with turbinado sugar and top each 1/8 with a pistachio half. Bake until firm, 30 minutes. Immediately score into eight wedges; cool completely. Turn out of pan; break wedges apart.
Serve with whipped cream and sliced strawberries.
