Simple they may be, these pistachio shortbread mounds are delectable bite-sized treats that offer precisely what you’d expect of them – that is, buttery shortbreads and the mildly sweet and nutty pistachios – and make for a great gift once packaged in a cookie bag.
- ⅔ cup (70 g) shelled pistachios, roasted
- 250 g butter, softened
- 1 cup (160 g) icing sugar
- 1½ cups (225 g) plain (all-purpose) flour
- 2 tbsps rice flour
- 2 tbsps cornflour
- ¾ cup (90 g) ground almonds
- ⅓ cup (55 g) icing sugar, extra
Preheat oven to 150 C. Grease oven trays; line with baking paper.
Beat butter and sifted icing sugar in small bowl with electric mixer until light and fluffy; transfer to large bowl. Stir in sifted flours, ground almonds and chopped nuts.
Shape level tablespoons of mixture into mounds; place about 3 cm apart on oven trays. Press one whole nut on each mound.
Bake biscuits about 25 mins. Stand biscuits 5 mins; place on wire racks to cool. Serve dusted with extra sifted icing sugar.